Grilled prawn tacos

MARINATE PRAWNS

1. 1Step 1: In a bowl, combine the prawns with olive oil, oregano, chilli powder, ground cumin, paprika, salt, and pepper.
2. 2Step 2: Add 2 finely grated cloves of garlic and mix thoroughly. Let the prawns marinate for 20 minutes at room temperature, or up to 2 hours in the fridge, covered.

PINEAPPLE SALSA

1. 1Step 1: Cut the pineapple into four large pieces, removing the core. Halve the jalapeño.
2. 2Step 2: Grill or pan-fry the pineapple and jalapeño (without oil) until nicely charred.
3. 3Step 3: Finely dice the charred pineapple and jalapeño, then combine them with the diced onion, tomatillos, chopped coriander, and 2 minced garlic cloves.
4. 4Step 4: Season the salsa with salt and the juice of one lime, mix well, and set aside.

CREMA AND CABBAGE

1. 1Step 1: To make the crema, in a bowl mix cream and sour cream with a pinch of salt.
2. 2Step 2: Add the zest of two limes and the juice of one lime. Mix well and set aside.
3. 3Step 3: Toss the shaved red cabbage with the juice of one lime and a pinch of salt. Set aside.

COOK AND ASSEMBLE

1. 1Step 1: Heat the corn tortillas by placing each one on a hot grill or pan, cooking for about 1 minute on each side until lightly coloured or slightly puffed.
2. 2Step 2: Transfer the cooked tortillas to a clean tea towel, wrapping them to steam while cooking the rest.
3. 3Step 3: Heat a grill or pan over high heat. Cook the marinated prawns for 3–4 minutes on each side, until just cooked through. Remove the prawns and set them aside.
4. 4Step 4: Assemble your taco by taking a warm tortilla and layer with red cabbage, prawns, pineapple salsa, crema, and sliced avocado. Repeat with the remaining tortillas and fillings.