Coriander & Lime Prawn Tacos with Corn Tortillas

• 500 graw king prawns, peeled, deveined
• 8small corn tortillas, about 30g each
• 1cucumber, cut into small cubes
• 2tomatoes, finely diced
• 1 tspground cumin
• 1 tspsmoked paprika
• 2 tbspgarlic-infused olive oil
• 1long red chilli, finely chopped
• 3spring onions, green tops only, sliced
• 4 tbsplactose-free soured cream
• 30 gfresh coriander, chopped
• Fine salt and black pepper
• 2limes, 1 juiced and 1 cut into wedges
• 4portions ripe avocados, sliced (optional)
• 200 gred cabbage slaw (optional)
• 50 gpickled jalapeños (optional)

Method

1. 1Tip the diced tomatoes, cucumber, chilli, spring onion tops and coriander into a bowl. Squeeze in half the juice from the first lime, season with salt and a good crack of pepper, and set aside; fifteen minutes on the side and the salsa starts to taste like itself rather than four separate things in a bowl.
2. 2Toss the prawns with the cumin, smoked paprika and garlic-infused oil until every prawn is slick and rust-red. Season generously with salt and pepper before they hit the pan; prawns cook in two minutes.
3. 3Get a heavy frying pan or griddle smoking hot over your highest flame. Tip the spice-coated prawns and oil straight in. Lay the prawns out in a single layer; cook in two batches if your pan looks crowded, because crowded prawns steam and go grey rather than charring.
4. 4Cook for 2–3 minutes, tossing once, until they curl, turn coral-pink and pick up dark char marks at the edges. Squeeze remaining juice from the first lime straight into the pan; it will hiss and steam. Toss the prawns through the citrussy pan juices for 10 seconds, then pull off the heat. Taste one: it should be smoky, sweet and sharp.
5. 5Warm the corn tortillas in a dry pan over medium-high heat for about 30 seconds per side, until soft, pliable and lightly blistered in patches. Stack them under a clean tea towel as you go; they steam each other soft.
6. 6Plate up: spread each warm tortilla with a spoonful of soured cream, pile on the charred prawns, spoon the cucumber-tomato salsa over the top, then add the optional avocado, cabbage slaw and pickled jalapeños if using. Finish each taco with a squeeze of lime from the wedges.

Per serving

kcal

388

protein

34.1g

fibre

6.6g

carbs

37.5g

fat

12.8g