Chipotle Prawn Tacos

• King Prawns(500 g)
• Chipotle in Adobo(2 tbsp)
• Olive oil(1 tbsp)
• Lime(2)
• Garlic(2 cloves)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Cabbage(300 g)
• Red Onion(1)
• Coriander(15 g)
• Vinegar(1 tbsp)
• Honey(1 tsp)
• Avocado(1)
• Sour cream(120 ml)
• Tortilla(8)

Method

1. 1

   Finely shred {Cabbage}, thinly slice {Red Onion}, and roughly chop {Fresh cilantro}. In a bowl, toss with the juice of {Lime}, {Vinegar}, {Honey}, and a pinch of the {Salt} until lightly dressed and crunchy. Slice the {Avocado}.

   ~10 min

2. 2

   Pat the {Prawns} dry. In a bowl, mix {Chipotle in Adobo}, {Olive oil}, grated {Garlic}, {Cumin}, {Smoked paprika}, the remaining {Salt}, {Black pepper}, and the zest and juice of 1 {Lime}. Toss the {Prawns} until evenly coated.

   ~5 min

3. 3

   Heat a large frying pan over medium-high heat. Cook the {Prawns} for 3–4 minutes, stirring often, until pink, lightly golden in spots, and just cooked through.

   ~4 min

4. 4

   Warm the {Tortilla} in a dry pan or directly over a flame for 1–2 minutes, turning once, until soft and pliable.

   ~2 min

5. 5

   Fill each {Tortilla} with the chipotle {Prawns}, a handful of slaw, a few slices of {Avocado}, and a spoonful of {Sour cream}. Serve with any remaining lime on the side for squeezing over.

   ~6 min