American Shrimp Tacos

• 250 g White cabbage
• 1 large Lime
• 120 g Sour cream
• 15 g Fresh coriander
• 1 tsp Ground cumin
• ½ tsp Hot chili powder
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 tbsp Avocado oil
• 300 g Prawns
• 6 pieces Corn tortillas

1. Finely shred the white cabbage and put it in a mixing bowl. Zest the lime, then squeeze in about half the juice; season with a pinch of the fine sea salt and toss to lightly dress. Set aside while you make the sauce and cook the prawns.
2. In a small bowl, whisk the sour cream with the lime zest and enough of the remaining lime juice to make it spoonable. Stir in half the fresh coriander and season with a little black pepper. Keep cool while you cook.
3. Pat the prawns dry, then toss with the ground cumin, hot chili powder, a pinch of fine sea salt and a little black pepper. Heat the avocado oil in a large frying pan over a medium-high heat until shimmering. Add the prawns in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through.
4. Warm the corn tortillas in a dry frying pan over a medium heat for about 20 to 30 seconds per side, just until pliable and lightly toasted. Keep them stacked as you go so they stay warm. Chop the remaining fresh coriander.
5. Fill each tortilla with the hot prawns and a generous handful of cabbage slaw. Spoon over the lime sour cream sauce and finish with the remaining coriander. Serve straight away.

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