Chilli Prawn Tacos

Method

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1. Toss the cabbage and carrot with the lime juice, oil and salt and leave to sit while you do everything else.

   Mark done

2. Mix the soured cream with the chipotle paste, lime juice and salt.

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3. Pat the prawns thoroughly dry and toss with the paprika, cumin, garlic powder, cayenne and salt.

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4. Heat the oil in a large frying pan over high heat until just smoking.

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5. Add the prawns in a single layer — two batches if the pan is small — and sear 90 seconds without moving them.

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6. Turn and cook 60 to 90 seconds more, until pink and opaque with browned edges. Squeeze the 2 tablespoons of lime juice over and take off the heat immediately.

   Mark done Start 60 sec timer

7. Warm the tortillas 20 seconds a side in a dry pan until pliable and blistered.

   Mark done

8. Fold the coriander through the slaw, then build each taco with slaw, prawns and a spoonful of crema, with lime alongside.

   Mark done

Chef’s Tips

• Dry prawns and a smoking pan. Wet prawns steam and stay pale.
• Ninety seconds a side, timed. Three minutes is a rubber prawn.
• Slaw first in the taco — it stops the tortilla going soft underneath.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• A cold Mexican lager
• Guacamole
• Pickled jalapeños

Storage & Reheating

Components keep 2 days refrigerated. Cook the prawns to order; reheated they toughen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.