Directions

MARINATE PRAWNS

1. In a bowl, combine the prawns with olive oil, oregano, chilli powder, ground cumin, paprika, salt, and pepper.
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. Cut the pineapple into four large pieces, removing the core. Halve the jalapeño.
2. Grill or pan-fry the pineapple and jalapeño (without oil) until nicely charred.
3. Finely dice the charred pineapple and jalapeño, then combine them with the diced onion, tomatillos, chopped coriander, and 2 minced garlic cloves.
4. Season the salsa with salt and the juice of one lime, mix well, and set aside.

CREMA AND CABBAGE

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

COOK AND ASSEMBLE

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. Transfer the cooked tortillas to a clean tea towel, wrapping them to steam while cooking the rest.
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. 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.