Tacos de Camarón

Ingredients

• 500g raw peeled king prawns
• 3 cloves garlic, crushed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• Juice of 2 limes
• 2 tbsp olive oil
• 1/2 tsp fine salt
• 12 small corn tortillas
• 1/4 small white cabbage, finely shredded
• 1 carrot, coarsely grated
• 2 tbsp soured cream
• 1 ripe avocado, sliced
• Small bunch fresh coriander, chopped
• Salsa roja or hot sauce, to serve
• 2 limes, cut into wedges

Method

1. Toss the prawns with the garlic, paprika, cumin, chilli powder, juice of 1 lime, 1 tbsp of the oil and the salt. Leave to marinate for 15 minutes.

2. Mix the cabbage, carrot, soured cream and the remaining lime juice with a pinch of salt to make a quick slaw.

3. Heat the remaining oil in a large frying pan over a high heat. Cook the prawns for 2 to 3 minutes per side until pink and lightly charred.

4. Warm the tortillas in a dry pan for 30 seconds per side.

5. Fill each tortilla with slaw, prawns and avocado.

6. Top with coriander and salsa roja and serve with lime wedges.