Chipotle Prawn Tacos

Ingredients

• 600 g raw prawns, peeled
• 2 tbsp chipotle in adobo
• 2 tsp smoked paprika
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1/4 red cabbage, shredded very fine
• juice of 3 limes
• 1 avocado
• 100 g soured cream
• 12 corn tortillas
• a handful of coriander

Method

1. Marinate briefly

   Toss the prawns with the chipotle, paprika, garlic, oil and salt and leave 10 minutes. No longer — the acid in the adobo starts to firm up the prawns and they turn mealy.

   10 min

2. Quick-pickle the cabbage

   Scrunch the cabbage with two-thirds of the lime juice and a good pinch of salt. In 15 minutes it softens, turns bright pink and does the job of both salad and pickle.

3. Make the avocado cream

   Blend the avocado with the soured cream, the remaining lime juice, salt and a splash of water until pourable rather than solid.

4. Toast the tortillas

   Heat them one at a time in a dry pan until they puff and smell toasted, then stack them in a cloth to stay soft.

5. Sear the prawns fast

   Cook the prawns in a screaming-hot pan for barely a minute a side, until just opaque and curled into a loose C. Then build: avocado cream, prawns, pickled cabbage, coriander.

   3 min