Tacos de Camarón (Chipotle Prawn Tacos)

• 200 g White cabbage
• 15 g Fresh coriander
• 1 large Lime
• 80 g Crème fraiche
• 2 cloves Garlic
• 250 g Prawns, peeled and deveined
• 2 tbsp Chipotle sauce
• 1 tbsp Vegetable oil
• ½ tsp Fine sea salt
• 6 pieces Corn tortillas

1. Finely shred the white cabbage and roughly chop the fresh coriander. Juice the lime, then stir half the lime juice into the crème fraiche with a pinch of the fine sea salt. Set aside.
2. Finely grate the garlic. In a bowl, toss the prawns with the garlic, chipotle sauce, the remaining lime juice, and the remaining fine sea salt until evenly coated.
3. Heat the vegetable oil in a large frying pan over a medium-high heat. Add the prawns in a single layer and cook for 1 to 2 minutes per side until pink, opaque, and lightly charred at the edges. Tip the prawns back into the bowl to catch any juices.
4. Wipe out the pan if needed, then warm the corn tortillas over a medium heat for about 20 to 30 seconds per side until pliable and lightly toasted. Keep them stacked as you go so they stay warm.
5. Fill each tortilla with shredded cabbage, then add the chipotle-lime prawns and any resting juices. Spoon over the lime crème fraiche and finish with the fresh coriander. Serve straight away.

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