To celebrate the best of spring legumes The Cook’s Grocer will be running three dishes from nutritionist Chrissy Freer's new book Superlegumes (Murdoch Books). Chrissy is the nutrition editor for Taste.com.au and a recipe developer who has a holistic health focus.
"Tacos can be healthy! Spicy marinated prawns and a crisp cabbage and bean salad with a creamy, tangy yoghurt-based dressing make these tacos light and fresh" says Chrissy.
500g Australian prawns (peeled)
1 tablespoon lime juice
1 clove of garlic
1 teaspoon ground cumin
1/2 teaspoon dried chilli flakes
8 small corn tortillas
1/4 green cabbage
400g tinned black beans
1 large carrot
1/2 small red onion
2 tablespoons coriander
70g natural greek yoghurt
1 chipotle pepper in adobo sauce
(olive oil, salt & pepper not included)
Combine the juice of half the lemon provided with a drizzle of olive oil, crushed garlic, cumin and chilli flakes in a shallow glass or ceramic dish. Add the prawns and stir to coat. Cover and set aside in the refrigerator to marinate for 20 minutes.
In a bowl combine finely shredded cabbage, drained and rinsed black beans, grated carrot, half of the coriander (roughly chopped) and 1/4 red onion (finely sliced). Mix together the yoghurt, juice of the remaining lemon half and roughly chopped chipotle pepper. Add to the salad and gently toss to combine. Set aside.
Cook prawns & warm tortillas
Heat a large chargrill pan or non-stick frying pan over high heat. Add the prawns and cook for 1 minute on each side or until lightly charred and just cooked through. Remove from the heat and wipe the pan clean. In the same pan, dry fry the tortillas until warmed through. This should be around 10 seconds for each side. Alternatively warm the tortillas on a plate in the microwave for 15 seconds.
Serve prawns in warm tortillas with the black bean and cabbage salad. Garnish with roughly chopped coriander.
This recipe was created by Chrissy Freer. For more information visit www.chrissyfreer.com.au
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