Prawn Tacos (Shrimp)

recipetineats.com

Kathy S

subheading: PRAWN/SHRIMP TACO MARINADE:

500g/1 lb medium prawns/shrimp , peeled (frozen thawed, or 1 kg / 2lb unpeeled whole)

Zest of 1 lime (or lemon)

¼ cup lime juice (or lemon)

1 tbsp chipotle powder (MEDIUM spicy, can reduce to 2 tsp for MILD, Note 1)

2 tbsp coriander/cilantro , finely chopped (sub chives)

2 garlic cloves , minced

¼ cup olive oil

½ tsp each salt and pepper

subheading: TACO SLAW:

8 cups green cabbage , finely shredded (about ¼ head)

½ onion , very finely chopped (brown, yellow, white)

¾ cup plain yogurt (like Greek), unsweetened

¼ coriander/cilantro , finely chopped (sub chives)

¼ cup lime juice (or lemon)

¼ cup extra virgin olive oil

½ tsp each salt and pepper

subheading: PINK TACO SAUCE:

¾ cup sour cream (or yogurt)

2 to 3 tbsp sriracha , adjust to taste (Note 2)

subheading: TO COOK & SERVE:

1 tbsp olive oil

12 to 15 small tortillas (corn or flour), warmed or charred per packet

Lime wedges (highly recommended)

Coriander/cilantro , roughly chopped

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