These tacos feature succulent shrimp seasoned with zesty taco spices, perfectly balanced by the crunch of fresh green and red cabbage slaw. Topped with a creamy, spicy jalapeño sauce, fresh avocado slices and a sprinkling of cilantro, every bite is a burst of freshness and spice.
Ingredients:
- 1lb medium shrimp, peeled and deveined
- 2 teaspoons store-bought or homemade taco seasoning
- 2 large cloves of garlic, finely chopped, sliced
- Kosher salt
- 2 spring onions, green and white parts separated, sliced
- 1/4 cup sour cream
- 2 tablespoons pickled jalapeños, finely chopped
- 2 tablespoons mayonnaise
- 2 limes
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup fresh coriander leaves, coarsely chopped, plus extra for serving
- 3 tablespoons neutral oil, divided
- 8 small corn tortillas
- 1/2 avocado, sliced
- Sliced radishes, to serve
Method of cooking:
In a medium bowl, combine the shrimp, taco seasoning, half the chopped garlic and a pinch of kosher salt. Toss to coat the shrimp evenly.
In a small bowl, combine the sour cream, finely chopped pickled jalapeños, mayonnaise, juice of 1 lime, white of 1 green onion and a pinch of salt. Set aside.
In a large bowl, combine the shredded green cabbage, shredded red cabbage, the green parts of the spring onions and 1/4 cup of the coarsely chopped coriander.
Squeeze the juice of one lime over the slaw and toss to combine. Season to taste with salt.
Heat 2 tablespoons of the neutral oil in a large frying pan over medium heat.
Add the prawns to the pan in a single layer. Cook for 2-3 minutes on each side until the shrimp are opaque and cooked through.
Remove the prawns from the pan and set aside.
In a separate frying pan, heat the remaining 1 tablespoon of neutral oil over medium heat.
Add the corn tortillas one at a time, cooking for about 30 seconds on each side until warm and pliable. Keep the tortillas warm by wrapping them in a clean tea towel.
Place a small amount of the cabbage slaw on each tortilla.
Top with a few shrimp.
Drizzle with the jalapeño sauce.
Add slices of avocado, radishes, and a sprinkle of fresh cilantro.
Serve the tacos with extra lime wedges on the side for squeezing over the top.
