Shrimp Tacos

• 1 large Lime, juicy
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tbsp Sunflower oil
• 250 g Prawns, raw, peeled
• 6 pieces Corn tortillas
• 200 g White cabbage, firm
• 1 medium Avocado, ripe but firm
• 10 g Fresh coriander
• 80 g Sour cream

1. Zest the lime, then juice it. Finely grate the garlic. In a bowl, mix the lime zest and half the lime juice with the garlic and ground cumin.
2. Add the prawns to the bowl and toss to coat. Leave to sit while you prep the toppings.
3. Thinly shred the white cabbage. Slice the avocado, and roughly chop the fresh coriander.
4. Heat a large frying pan over medium-high heat and add the sunflower oil. Add the prawns in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through. Squeeze over the remaining lime juice and take off the heat.
5. Warm the corn tortillas in a dry pan for about 20 to 30 seconds per side until pliable, or warm them directly over a low flame if you have a gas hob. Keep them stacked so they stay warm.
6. Fill each tortilla with cabbage, prawns and avocado. Finish with fresh coriander and a spoonful of sour cream. Serve straight away.

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