Tacos de Camarón

Serves: 4
Prep time: 20 mins
Cook time: 20 mins

Ingredients
- 36 prawns (shrimp), peeled and deveined
- 2 cloves garlic, minced
- 1 tsp coriander powder
- 1 tsp paprika
- 1 tsp Tajín
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 12 white corn tortillas
- 1/4 head red cabbage, shaved
- Pico de gallo (recipe below)
- Avocado crema (recipe below)
- 2 tbsp peanut oil

Method
1. In a bowl, mix the prawns, garlic, spices, olive oil, and a pinch of salt. Marinate for 1-2 hours.
2. Toast the tortillas on both sides in a large cast-iron pan, then keep them warm under a clean tea towel.
3. After all the tortillas are toasted, add the peanut oil to the pan. When hot, fry the prawns for 1-2 minutes on each side.
4. To assemble the tacos, start with the avocado crema, then add cabbage, prawns, and finally pico de gallo.

Pico de Gallo Ingredients
- 3 Roma tomatoes, diced
- 1/2 cucumber, diced
- 1 jalapeño, diced
- 1 red onion, diced
- Small bunch of coriander, sliced
- Juice of 3 limes
- A big pinch of salt

Pico de Gallo Method
1. Mix all ingredients in a bowl.

Avocado Crema Ingredients
- 1 jalapeño, diced
- 2 cloves garlic
- 1 avocado
- 1/2 bunch coriander leaves
- Juice of 2 limes
- 3 tbsp sour cream

Avocado Crema Method
1. Blend all ingredients in a blender until smooth.

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