Soft prawn tacos with coleslaw avocado and coriander

By sarah_carroll

Ingredients

• 1 tsp each ground cumin and coriander
• 1/2 t ground chili
• Juice of 3 limes
• 100 ml olive oil
• 1 garlic clove, crushed
• 36 peeled medium green prawns
• 1 avocado, diced
• 1/2 c coarsley chopped coriander
• Coleslaw
• 300 gm white cabbage, thinly sliced
• 1 carrot, coarsely grated
• 1/4 spanish onion, thinly sliced
• 60 ml olive oil
• 60 g sour cream
• 1 T wwvinegar
• Juice of 2 limes
• 1 garlic clove, finely chopped
• 2 spring onions, thinly sliced

Details

Servings 4

Preparation

Step 1

Combine spices, half the lime juice, half the oil and half the garlic in a large bowl, season tt, add prawns and toss to coat. Stand for at least 10 minutes to marinate.
Coleslaw- combine cabbage through onion in small bowl. Combine oil, sour cream, vinegar, lime juice, and garlic in a bowl, season tt and whisk until smooth. toss through cabbage mixture with spring onin, season.
Combine avocado, coriander and remaining lime juice, oil and garlic in a bowl, season tt.
heat pan over high heat. drain prawns, add to pan in batches and cook turning once, until just cooked through. Serve hot with coleslaw, avocado salsa and warm corn tortillas.