Spiced prawn tacos with avocado lime crema
Serves 2
Easy
Prep:
Cook:
Serve a taste of summer with this dish packed with juicy spiced prawns, crunchy slaw and zingy avocado lime crema – it's both a sauce and the slaw dressing
Skip to ingredients
Units:
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 200g raw prawns(defrosted if frozen), peeled and deveined, or use a plant-based alternative (see tip)
- 1 tbsp vegetable oil
- 4-6 corn tortillas(gluten-free, if needed)
For the avocado lime crema
- ½ ripe avocadopeeled, halved and stoned
- 60g full-fat Greek yogurt
- 2-3 spring onionsroughly chopped
- 1 garlic cloveroughly chopped
- 1 limejuiced
- small handful of coriander
For the slaw
- 200g white cabbagefinely shredded
- squeeze of lime juiceplus extra to serve
- a small handful of corianderroughly chopped, plus extra to serve
Nutrition: Per serving
- kcal538
- fat22g
- saturates52g
- carbs11g
- sugars11g
- fibre8g
- protein30g
- salt3.27g
Method
step 1
Combine the cumin, paprika, garlic and onion powders, oregano, ½ tsp salt, the cayenne and a pinch of black pepper in a medium bowl. Add the prawns and toss to coat evenly. Set aside.
step 2
Blend all the crema ingredients together with ¼ tsp fine salt in a food processor or blender until completely smooth. Gradually add 3-4 tbsp water, a splash at a time, until the sauce is thin enough to dollop, but thick enough to hold its shape – you’re aiming for a mayonnaise-like consistency. Taste and adjust the amount of lime juice or salt, if needed. Will keep chilled in an airtight container for up to two days.
step 3
For the slaw, toss the shredded cabbage with roughly half the crema in a large bowl. Use your hands to massage it in. Finish with a squeeze of lime and the chopped coriander. Will keep chilled in an airtight container for up to two days.
step 4
Heat the oil in a medium frying pan over a medium-high heat and fry the prawns for 1-2 mins on each side until they have turned pink and are opaque.
step 5
Meanwhile, wrap the corn tortillas in a damp tea towel and microwave on high for 20-30 seconds until warmed through (the tea towel will prevent them from drying out). Or, warm individually in a dry frying pan over a medium-high heat for 30 seconds on each side until soft and pliable. Wrap in a clean tea towel to keep warm.
step 6
Top each tortilla with slaw, a few prawns, a dollop of the remaining crema and a final squeeze of lime. Finish with a scattering of coriander. Alternatively, serve them family-style as a build-your-own taco spread on the table.
