Prawn Tacos With Tangy Cabbage Slaw

This recipe is easy to make and very tasty. If you make a batch of slaw it will also last in the fridge for a few days and it goes well with lots of different things like salads, burgers, fish dishes, cheese toasties.

Ingredients (Serves 3-4)

For the Prawns:

• 500g frozen raw king prawns (peeled and deveined)
• 2 tbsp olive oil
• 2 cloves of garlic
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chilli powder (and/or chilli flakes adjusted for heat preference)
• 1/2 tsp salt
• 2 tsp lemon or lime juice

For the Slaw:

• ~500g of red cabbage (1 small head or 1/2 a large head of red cabbage) 
• 2 carrots
• 1/2 small red onion
• 1/2 cup coriander (fresh or frozen)
• 3 tbsp of lemon or lime juice 
• 1 tsp honey
• 2 tbsp olive oil
• 1 tbsp mayo 
• 1/2 tsp salt

To Serve:

• 8-12 corn tortillas
• Optional extra toppings: refried beans, hot sauce, avocado or guacamole.
• Optional extra sides: corn on the cob, nachos or chips.

Instructions:

1. Defrost and dry the prawns: Place the frozen prawns in a bowl of cold water (never hot). They will fully thaw in about 5–10 minutes. Drain them completely and pat them thoroughly dry with kitchen paper.
2. Marinate the prawns: In a bowl, toss the dried prawns with 1 tablespoon of olive oil, the minced garlic, smoked paprika, cumin, chilli powder, and salt until evenly coated. Set aside.
3. Make the slaw: Thinly slice the cabbage and onion and add these to a large mixing bowl. Then grate the carrot and add to the bowl along with the coriander. In a small cup, whisk together the citrus juice, 2 tablespoons of olive oil, honey, mayo, and salt. Pour the dressing over the vegetables, toss well, and let it sit to soften while you cook.
4. Warm the tortillas: Heat a dry frying pan over medium-high heat. Warm each corn tortilla for 30 seconds per side until pliable and lightly charred. Wrap them in a clean tea towel to keep them hot and soft.
5. Sear the prawns: Get a large frying pan smoking hot over high heat with 1 tablespoon of oil. Add the prawns in a single layer and cook for 1.5 to 2 minutes per side until pink, opaque, and slightly charred. Squeeze (or pour) fresh lime juice over them right as they come off the heat.
6. Assemble: Pile your corm tortillas with juicy seared prawns and the crunchy slaw, and enjoy! If your tortillas are breaking or if you’d find it more filling you can double these up. See option extra toppings and sides above to make it even more satisfying.