Prawn Taco

serves 6

• 500g Australian green prawns peeled and de-veined
• 1 tsp smoked paprika
• ½ tsp chilli powder
• 1 tsp Cajun spice mix
• 1 tsp ground cumin
• 1 tsp ground coriander
• 20ml olive oil
• 1 onion sliced
• 1 red capsicum sliced
• 1 green capsicum sliced
• 1 yellow capsicum sliced
• 2 garlic cloves crushed
• 2 limes
• 200g sour cream or yoghurt
• salt
• 2 Tbsps chopped coriander plus extra to garnish
• 1 spring onion sliced plus extra to garnish
• 1 pkt small flour tortillas
• 1 avocado
• 1 small green chilli (optional)
• 1/8 red cabbage finely sliced

Mix together the sour cream, lime zest and juice to taste, salt pepper and coriander. Set aside. Finely dice the avocado and chilli and season with salt and a squeeze of lime juice. 

Wrap the tortillas in foil and heat in the oven.

Marinate the prawns with the spices, olive oil and season with salt. Allow to marinate for about ½ hour. Heat a frying pan or grill pan with a little olive oil and add the onion garlic and capsicums until tender. Remove from the pan. Heat the frypan and add the marinated prawns and cook for a few minutes until cooked through. Add the fried onion and season with a squeeze of lime.

To assemble, take a warm tortilla, place a little red cabbage in the base, place a few prawns on top then add a dollop of sour cream (or sour cream with chipotle sauce) and a sprinkle of coriander and chopped avocado.