Prawn Tacos

Recipe makes 10 tacos

Ingredients:

For the cabbage and corn slaw:

- 1/2 head purple cabbage, shredded

- 6 pickled jalapeno slices, diced

- 1 260g can of corn, drained

- Juice of 1/2 a lime

- 1tbsp honey

- 10g coriander, finely chopped

- 1 tub of greek yogurt, 150g (or replace with mayonnaise)

For the guacamole:

- 1 red onion, diced

- 2 large tomatoes (or about 6 small tomatoes), diced

- 4 avocadoes

- 10g coriander, finely chopped

- 3 tsp cumin

- 6 pickled jalapeno slices, diced

- Juice of 1/2 a lime

- 1 tbsp olive oil

For the prawns:

- 500g prawns, deshelled

- 3 tsp cumin

- 3 tsp paprika

- 2 tsp cayenne

For the tacos:

- 10 tacos

- 1 tub 150ml sour cream

- 25g coriander, roughly chopped

- 2 limes, sliced into wedges

Instructions:

- To make the slaw, combine all the ingredients in a bowl and mix. Season with salt and pepper.

- For the guacamole, salt your diced tomatoes and leave in a strainer to drain for about 10 minutes to release water. Smash your avocadoes in a bowl and add the rest of the ingredients with a drizzle of olive oil. Salt and pepper to taste.

- Heat oil in a pan on medium high heat. Add in your prawns and season with the spices, salt and pepper. Flip when browned and remove when fully cooked (if your pan is too small, do this in batches so you don’t overcrowd the pan)

- Heat your tacos in a pan before serving until warm and starting to brown. Keep warm in the oven covered in foil if not serving immediately.

- To assemble your tacos, add the slaw, guacamole and prawns to a taco shell. Dollop sour cream on top and garnish with coriander. Finish with a squeeze of lime.