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
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
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.