Prep the Prawns:
- 1 lb large prawns, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Toss the prawns with olive oil and seasonings for a smoky, zesty kick.
Cook the Prawns: In a hot skillet, cook the prawns for 2-3 minutes on each side until pink and opaque. Squeeze fresh lime juice over them for a burst of flavor.
Prepare the Slaw:
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Mix everything together for a bright, crunchy topping.
Assemble the Tacos:
- Warm up small corn tortillas
- Add a spoonful of slaw, a few prawns, and top with sliced avocado, a sprinkle of queso fresco, and extra cilantro if you like.
Finish with a Drizzle: Add a drizzle of chipotle mayo or your favorite hot sauce for that extra zing.
