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Spicy Prawn Tacos
Prep Time: 35 mins
Cook Time: 10-12 mins
Total Time: 45 mins
Serves: 6 (serving size: 1 taco)
Ingredients:
- 450g fresh or frozen medium prawns, deveined & peeled
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- ½ teaspoon salt
- 2 limes
- 3 cups shredded red cabbage
- ½ cup sour cream
- 1 teaspoon finely chopped chipotle pepper (canned) in adobo sauce
- 12 6-inch corn tortillas
- 1 bunch of fresh coriander
Directions:
- Thaw prawns, if frozen. Rinse prawns & pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chilli powder, and 1/4 tsp. salt; add prawns. Seal bag and turn to coat; chill 30 minutes.
- Meanwhile, finely grate the peel from one lime; juice lime. In a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 tsp. salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside. Wrap tortillas in foil.
- Thread prawn on 10-inch skewers. Grill tortillas in foil over medium heat for 5 minutes; turn once. Add prawns to grill; cook for 5-8 minutes or until opaque, turning halfway through grilling. Remove tortillas from grill. Remove prawn from skewers.
TIP: If using wooden skewers, soak in water 30 minutes before using - To serve, spread tortillas with sour cream mixture. Top with lime slaw and prawns. Sprinkle with coriander and cut remaining lime into wedges to serve.
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