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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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