Tacos de Camarón (prawn tacos)

Name: Tacos de Camarón (prawn tacos)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 36 prawns (shrimp), peeled and deveined; 2 cloves garlic, minced; 1 tsp coriander powder; 1 tsp paprika; 1 tsp Tajín; 1 tsp freshly ground black pepper; 1 tbsp olive oil; 12 white corn tortillas; 1/4 head red cabbage, shaved; pico de gallo (recipe below); avocado crema (recipe below); 2 tbsp peanut oil; 3 Roma tomatoes, diced; 1/2 cucumber, diced; 1 jalapeño, diced; 1 red onion, diced; small bunch of coriander, sliced; juice of 3 limes; a big pinch of salt; 1 jalapeño, diced; 2 cloves garlic; 1 avocado; 1/2 bunch coriander leaves; juice of 2 limes; 3 tbsp sour cream

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Tacos de Camarón (prawn tacos)

Ingredients

36 prawns (shrimp), peeled and deveined
2 cloves garlic, minced
1 tsp coriander powder
1 tsp paprika
1 tsp Tajín
1 tsp freshly ground black pepper
1 tbsp olive oil
12 white corn tortillas
1/4 head red cabbage, shaved
pico de gallo (recipe below)
avocado crema (recipe below)
2 tbsp peanut oil

PICO DE GALLO

3 Roma tomatoes, diced
1/2 cucumber, diced
1 jalapeño, diced
1 red onion, diced
small bunch of coriander, sliced
juice of 3 limes
a big pinch of salt

AVOCADO CREMA

1 jalapeño, diced
2 cloves garlic
1 avocado
1/2 bunch coriander leaves
juice of 2 limes
3 tbsp sour cream

Directions

In a bowl, mix the prawns, garlic, spices, olive oil, and a pinch of salt. Marinate for 1-2 hours.
Toast the tortillas on both sides in a large cast-iron pan, then keep them warm under a clean tea towel.
After all the tortillas are toasted, add the peanut oil to the pan. When hot, fry the prawns for 1-2 minutes on each side.
To assemble the tacos, start with the avocado crema, then add cabbage, prawns, and finally pico de gallo.