Prawn (Shrimp) Tacos

Tacos is a fan favourite in the house and it’s so versatile and when it comes to all things seafood, prawns (shrimp) are always a good option. It’s so easy to make and yet so tasty. For this recipe, we used red cabbage for some crunch, topped off with a cream sauce, topped off with some homemade pickled red onions. Super tasty. I’m no expert in Mexican cuisine, but I truly love and respect the cuisine. So go ahead and try it. It’s delish!

INGREDIENTS

• 340g raw prawns (fresh or frozen)
• 1 tsp oregano (dried or fresh)
• 1 tsp smoked paprika
• 1 ½ tbsp lemon juice
• 1 tbsp olive oil
• ½ red cabbage, shredded
• pinch of salt for taste
• 225ml sour cream (lactose free)
• 1tbsp lime juice
• ½ jalapeño pepper
• handful of cilantro (for cream sauce and garnish)
• 6-8 small white/yellow corn tortillas (its naturally gluten free)
• pickled red onions (optional)

INSTRUCTIONS

1. In a medium size bowl add prawns, lemon juice, smoked paprika, oregano mix it altogether.
2. Meanwhile shred the red cabbage and put aside. You can sauté for added softness, but keeping it fresh is best.
3. In a large skillet or pan heat olive oil at medium heat. Add the prawn mixture and cook for 5 to 7 minutes. Then put aside in a bowl.
4. For the sauce, combine sour cream, cilantro, jalapeño pepper, lime juice in a bowl and mix it altogether.
5. Heat tortillas as per the packet instructions.
6. Divide tortillas among dinner plates. Add red cabbage to each tortilla, top with prawns. Drizzle sauce on top of the prawns, top with pickled red onions (optional) and serve.

Enjoy!

Ps: go check out another Mexican cuisine favourite of mine, my scrumptious tostadas recipe. You will love it!