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

1. In a bowl, mix the prawns, garlic, spices, olive oil, and a pinch of salt. Marinate for 1-2 hours.
2. Toast the tortillas on both sides in a large cast-iron pan, then keep them warm under a clean tea towel.
3. 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.
4. To assemble the tacos, start with the avocado crema, then add cabbage, prawns, and finally pico de gallo.
5. Pico de Gallo
6. Mix all ingredients in a bowl.
7. Avocado Crema
8. Blend all ingredients in a blender until smooth.