Lunch, Main, Starter Mexican Fry, Mix, Pickle
August 1, 2016Prawn tacos are as simple as they are delicious. Made here with spiced, creamy cabbage, pickled red onion, avocado and coriander.
- Prep: 25 mins
- Cook: 10 mins
-
25 mins
10 mins
35 mins
- Difficulty: Easy
- Yields: 6 tacos
Every time I make prawn tacos I wonder why I don't make them more often? The creamy, spiced cabbage and pickled red onion are the perfect partners for these magnificent creatures.
A griddle pan or barbecue allows you to cook at a high temperature and get a nice smoky char on the outside, but be careful not to overcook them - especially if they are on the small side.
The pickle is best made in advance and will keep in the fridge for a couple of weeks - but if you are starting from scratch make it first so the brine has time to work its magic.
I prefer the taste of corn tortillas, but flour ones are also delicious. Just don't use those crispy ones unless you lower your expectations accordingly.
Directions
Pickled Red Onion
Combine the hot water with the sugar and salt and stir until dissolved.
Add the vinegar and pour over the sliced onions. Allow to cool.
Prawn Tacos
Sprinkle the cabbage with salt and squeeze together strongly between your hands to soften. Rest 5 minutes.
Remove the leaves from the coriander and finely chop the stems.
Combine the cumin, paprika, coriander, cayenne pepper.
Add 1/3 of the spice mix to the prawns along with the lime zest, garlic and ginger. Refrigerate until ready to cook. Combine the remaining spice mix with the lime juice and the crème fraîche.
Spoon enough into the cabbage to make a thick slaw. Any excess can be added later.
Cook the prawns on a hot griddle pan or barbecue for 2-4 minutes each side until just cooked in the centre.
Warm the tortillas in a dry pan or over the gas flame and place in a clean tea towel to keep warm.
Place some slaw and 2 prawns in each taco. Garnish with a slice of avocado, coriander leaves and pickled red onion.
You can use this method of brining for many vegetables. Just taste it to determine if you like to add more sugar, salt or vinegar. If using on green vegetables, such as cucumber - allow the brine to cool to at least room temperature before pouring over the vegetables or it will cook them and turn them grey.