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Blackened Prawn Tacos with Lime Sour Cream, Pickled Red Cabbage, Avocado, Pico de Galo, and Soft Shell Wheat Tacos

Blackened Prawn Tacos with Lime Sour Cream

These spicy Blackened Prawn Tacos offer a lot of flavours while limiting the time spent working away in a hot kitchen. They're perfect for a quick evening meal or for sharing with friends in the garden on a hot summer's day.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 Tacos
Course: Main Course
Cuisine: Cajun and Creole, Mexican
Ingredients Method

Ingredients
  

For the Pickled Red Cabbage
  • ½ Red Cabbage Shredded
  • 250 ml Apple Cider Vinegar
  • 250 ml Water
  • 1 Tbsp Sea Salt
  • 50 g Sugar
  • 1 Tsp Mustard Seeds
  • 1 Tsp Peppercorns
  • 1 Bay Leaf
For the Lime Sour Cream
  • 4 Tbsp Sour Cream
  • Juice and Zest from 1 Lime
  • Salt to taste
For the Pico de Galo
  • 3 Tomatoes De seeded, Chopped.
  • ½ White Onion Diced
  • 2 Fresh Jalapenos Deseeded and Chopped
  • 5 g Coriander Chopped
  • Juice of 1 Lime
  • Salt to taste
For the Blackened Prawns
  • 400 g Prawns
  • 1 Tbsp Cajun Seasoning
  • 40 g Butter
  • Juice from 1 Lime
  • Salt to taste
To Assemble
  • 8 Small Wheat Tortillas Approx 6-8 Inches
  • 1 Avocado Peeled, Cored, Sliced
  • 5 g Fresh Coriander Leaves

Method
 

  1. For the Pickled Red Cabbage – Bring the vinegar, water, sugar, salt, and spices to a boil in a small pan. Place the red cabbage in a heatproof bowl, and pour the boiling liquid over the top. Cover and leave to cool, then refrigerate overnight, preferably.
  2. For the Lime Sour Cream – Combine the Sour cream with the lime juice and zest in a small bowl. Season to taste and set aside.
  3. For the Pico de Galo – In another small bowl, combine the freshly chopped vegetables and season with the lime juice and some salt to taste.
  4. For the Blackened Prawns – In a small bowl, mix the prawns with the Cajun seasoning and season with salt to taste. Heat a medium-sized frying pan over a medium heat, and gently melt the butter. When the butter begins to bubble, add the prawns. Cook for 2-3 minutes until the prawns start to brown, then turn them over. Cook for 2 minutes, spooning the butter over the prawns and basting the prawns with the blackened mix. Drain the prawns off and assemble the tacos.
  5. To Assemble the Tacos – Gently warm the tortilla in the same pan. Spoon in a tablespoon of drained red cabbage, followed by prawns, Pico de Galo, avocado, and lime sour cream. Finish with coriander.