Ten-minute Prawn Tacos

Ten-minute Prawn Tacos

Fill tortillas with punchy stir-fried prawns and a chopped tomato and coriander salad to make the speediest midweek tacos


  • Black beans ½ a 400g tin, rinsed and drained
  • Spring onions 5, chopped
  • Plum tomatoes 2, diced
  • Red chilli 1, finely chopped
  • Coriander ½ a small bunch, chopped
  • Olive oil 3 tsp
  • Raw king prawns 300g
  • Ground cumin ½ tsp
  • Hot smoked paprika ¼ tsp
  • Small tortillas 4, warmed or griddled
  • Soured cream to serve



Put the beans, spring onions, tomatoes, chilli and coriander in a bowl with lots of seasoning and 1 tsp of olive oil. Toss together.


Heat 2 tsp of olive oil in a non-stick frying pan. Stir-fry the prawns for a minute then add the spices and cook for another 2-3 minutes or until the prawns are cooked through. Pile the bean mix onto tortillas, and top with the prawns and soured cream to serve.