Chris Bavin’s Prawn Tacos
These tasty Mexican-inspired prawn tacos are super quick and easy, and make a fun midweek meal as well as a great dinner party main course.
From the book
Soft tortillas, filled with spicy prawns and topped with bright pink cabbage, are not only great fun to make, but they are also quick to cook. Good-quality prawns will have a sweet flavour.
|½||red cabbage, finely shredded|
|1 tbsp||caster sugar|
|1 tbsp||vegetable oil|
|1||garlic clove, sliced|
|1 tsp||smoked paprika|
|300g (10½oz)||raw king prawns, peeled and cleaned|
|100ml (3½fl oz)||mayonnaise|
|2–3 tbsp||chilli sauce|
|8||flour tortilla wraps, warmed|
|1||large avocado, peeled, stone removed and sliced|
|A handful||chopped fresh coriander|
Place the cabbage in a bowl. Add the juice of 2 limes, the sugar and a pinch of salt. Mix well and leave to stand while you make the rest of the dish.
Mix together the oil, garlic and paprika in a bowl, then add the prawns and toss to mix. Set aside.
Mix together the mayonnaise and chilli sauce in a separate small bowl.
Heat a frying pan over a medium heat. Add the prawns and fry for 3–4 minutes until pink all over.
Drain the cabbage.
Spread a little of the spiced mayonnaise on each tortilla wrap and sprinkle over some of the pickled cabbage. Top with some cooked prawns, a few slices of avocado and some fresh coriander. Add an extra squeeze of lime, fold in half and enjoy!
Tip: Make fish tacos. Instead of the prawns, use 400g (14oz) cod fillet, cut into bite-sized pieces. Cook the cod, skin-side down first, for 3–4 minutes, turning once, until cooked through. Then continue as per the rest of the recipe.