Smoked Paprika & Lime Prawn Tacos With Pickled Cabbage and Avocado

Ingredients

• 500g prawns, peeled leaving tails intact, deveined
• 2 tbs oil
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 lime, zested, juiced
• 1 ripe avocado, stone removed, peeled, chopped
• 1 small green chilli, seeded, finely chopped
• 1/4 cup finely chopped coriander leaves
• 12 corn taco shells (Mission brand)

Pickled cabbage

• 1 cup finely shredded savoy cabbage
• 1 cup finely shredded purple cabbage
• 1 carrot, peeled, cut into matchsticks
• 1 red onion, thinly sliced
• 2 tbs cider vinegar
• 1 tbs caster sugar
• 1/2 tsp salt
• Pinch dried chilli flakes

Method

1. Combine the prawns, oil, paprika, oregano, cumin, coriander and lime zest in a large bowl. Season with salt and pepper. Set aside to develop the flavours.

2. To make the pickled cabbage, combine the cabbages, carrot, onion, vinegar, sugar, salt and chilli in a large bowl. Set aside for 15 minutes to develop the flavours.

3. Combine the avocado, chilli, coriander and 1 tbs lime juice in a small bowl. Season with salt and pepper.
4. Cook taco shells following packet directions.
5. Heat a chargrill pan on high. Add prawns and cook for 2 minutes each side or until prawns curl and change colour.
6. Drain cabbage of excess liquid. Divide prawns, cabbage and avocado among taco shells. Serve immediately.