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Smoked paprika and lime prawn tacos with pickled cabbage and avocado
Smoked paprika and lime prawn tacos with pickled cabbage and avocado
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up quick prawn tacos with zesty pickled cabbage.
Ingredients:
  • 500g green prawns, peeled leaving tails intact, deveined
  • 36.80 gm oil
  • 5.00 gm smoked paprika
  • 1 tsp dried oregano
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 lime, zested, juiced
  • 1 ripe avocado, stone removed, peeled, chopped
  • 1 small green chilli, seeded, finely chopped
  • 62.50 ml finely chopped coriander leaves
  • 12 corn taco shells (Mission brand)
  • 250.00 ml finely shredded savoy cabbage
  • 250.00 ml finely shredded purple cabbage
  • 1 carrot, peeled, cut into matchsticks
  • 1 red onion, thinly sliced
  • 40.00 ml cider vinegar
  • 20.00 gm caster sugar
  • 1.20 gm salt
  • Pinch dried chilli flakes
Instructions:
  • In a large bowl, mix prawns with oil, paprika, oregano, cumin, coriander, and lime zest. Season with salt and pepper, then let the flavors develop.
  • Combine the cabbage, carrot, onion, vinegar, sugar, salt, and chili in a large bowl and let it sit for 15 minutes to enhance the flavors for the pickled cabbage.
  • Mix together the avocado, chili, coriander, and 1 tablespoon of lime juice in a small bowl. Season with salt and pepper to taste.
  • Prepare taco shells according to package instructions.
  • Preheat a sizzling chargrill pan until smoking hot. Place prawns on the pan and cook for 2 minutes per side, or until they curl up and turn pink.
  • Remove excess liquid from the cabbage. Fill taco shells evenly with prawns, cabbage, and avocado. Serve promptly.

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