Preparation
- Gently toss the prawns in a bowl with the paprika, garlic powder, oregano, cumin, chilli flakes, salt and olive oil.
- For the sauce, stir together the soured cream, 2 tbsp coriander, lime zest, 1 tbsp lime juice and a pinch of salt.
- Mix the white and red cabbage with the jalapeño and fold in half the sauce. Set the other half aside for serving.
- Heat a large frying pan over a high heat and fry the prawns in a single layer, in two batches if necessary, for 1½ to 2 minutes on each side until pink and opaque. On a barbecue they work on skewers over a high heat, about 3 minutes on each side.
- Warm the tortillas briefly on both sides in a dry pan over a low to medium heat.
- Top each tortilla with slaw, prawns and avocado, drizzle with the remaining sauce, scatter with coriander and serve with lime wedges.
Drink with it
Pale lager · excellent match
Mexican lager with a wedge of lime, ice cold
Cold and carbonation absorb the chilli and cumin, and the lime in the beer links with the coriander cream.
Pils or Helles: What's the Difference?Tequila blanco · excellent match
Blanco tequila as a Paloma highball with grapefruit soda and plenty of ice
The grapefruit and lime of the Paloma suit the coriander and lime cream, while ice and carbonation keep the heat tame.
Tequila Blanco, Reposado, and Añejo: what aging changesWhite wine · good match
Sauvignon Blanc or Albariño, cool
Citrus and green herbal notes in the wine mirror the lime and coriander.
Which wine pairs with food? A simple approach to choosingIPA · good match
Mild, fruity pale ale or IPA, well chilled
Tropical hop fruit suits lime and avocado; the bitterness lifts the chilli a little, so a mild beer is better.
What Is an IPA? Hop Aroma with Many Faces