Spicy Prawn Tacos with Creamy Lime Dressing


1/4 small red cabbage, shredded
Juice of 1 lime
1 cup of coriander leaves, finely chopped
½ tsp salt
2 cobs of corn, husked
1 tbsp olive oil
500 g raw prawns, peeled and deveined
2 tsp mexican chilli powder
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper, to taste
2 tbsp olive oil
8 small tortillas, warmed

Lime Dressing
1 cup (250g) greek yoghurt
2 tsp garlic powder
Juice and zest of 2 limes
Salt and pepper, to taste

Garnish (optional):
Sliced jalapenos


Step 1

Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.

Step 2

Heat a frying pan over high heat. Drizzle corn cobs with olive oil and season generously with salt and pepper. Add cobs to the frying pan and cook, turning frequently for about 15 minutes. Corn is done when the kernels are bright yellow with some charring all over

Step 3

Remove from heat and set aside to cool. Once cooled, cut kernels from the cob and add to the cabbage slaw

Step 4

Prepare the creamy lime dressing by whisking all ingredients together in a small jug until well combined

Step 5

Toss prawns with chilli powder, paprika and garlic powder. Season with salt and pepper

Step 6

Heat olive oil in a large frying pan over medium heat. Add the prawns and cook until pink and opaque, about 2-3 minutes per side. Remove from heat.

Step 7

Serve immediately with warm tortillas, charred corn slaw and sliced jalapenos drizzled with creamy lime dressing.