Shrimp Tacos

Prawns

• raw king prawns500 g
• chipotle in adobo1 tbsp
• garlic cloves2
• ground cumin½ tsp
• limes2
• vegetable oil2 tbsp
• salt½ tsp

To serve

• corn tortillas8
• soured cream120 g
• avocados2
• red onions1
• red wine vinegar4 tbsp
• caster sugar1 tsp
• white cabbage¼
• coriander1 handful

1. 01

   Thinly slice the red onion and toss it with the red wine vinegar, the caster sugar and a pinch of the salt, and leave for at least 15 minutes until pink.

2. 02

   Finely grate the zest of 1 of the limes and squeeze the juice of half of it. Mix the soured cream with the zest, that juice and a pinch of the salt to make the lime crema.

3. 03

   Peel and devein the prawns, crush the garlic and finely chop the chipotle. Squeeze the juice of the second lime. Toss the prawns with the chipotle, garlic, cumin, lime juice, vegetable oil and the remaining salt and leave for 10 minutes, no longer.

4. 04

   Heat a griddle or heavy pan until smoking and cook the prawns for 1 to 2 minutes a side until pink and charred at the edges.

5. 05

   Warm the corn tortillas on the same pan.

6. 06

   Finely shred the white cabbage, slice the avocados and cut the rest of the first lime into wedges. Fill the tortillas with the cabbage, the prawns, the avocado and the pickled onion, drizzle with the lime crema, and finish with coriander and the lime wedges.