The coastline of Baja California provides a vast array of
seafood, which stars in many of the region's best known dishes.
Seafood filled soft tacos are among the most popular.
Tacos32green medium king prawns, peeled and cleaned1 tspeach ground cumin, ground allspice and chilli powder2 tbspvegetable oil1small red onion, finely chopped2cloves of garlic, finely chopped2vine-ripened tomatoes, peeled, seeded and finely chopped1lime, juiced¼ cupcoarsely chopped coriander12white or yellow corn tortillas4cocktail avocados, halved and seeded and sliced into wedgesTo serve:Limes and sour cream, optionalJicama slaw1 (285gm)jicama, peeled and cut into julienne1baby cos, finely shredded1fresh green serrano or other long green chilli, seeded and thinly sliced1/3 cupfinely chopped coriander1lime, juiced¼ cupvegetable oil¼ tspchilli powder
Place prawns, cumin, allspice, ½ tsp chilli powder and 2 tbsp oil in a glass bowl, season to taste with sea salt and freshly ground black pepper and stir to combine. Cover and refrigerate for 10 minutes.
For jicama slaw, place jicama, cos, green chilli and coriander in a bowl, season to taste and stir to combine. Add dressing to jicama mixture and toss gently.
Heat 2 tbsp oil in a large, heavy-based frying pan, add onion, garlic, tomatoes, lime juice and remaining chilli powder and cook over medium heat for 5 minutes or until soft, then season to taste.
Barbecue or char-grill prawns for 4-5 minutes or until cooked through, then transfer to tomato mixture, add coriander and stir to combine. Barbecue or char-grill tortillas, for 30 seconds on each side or until just warm and lightly golden, then transfer to a plate and cover with a tea towel to keep warm.
Serve warm tortillas, prawn and tomato mixture, jicama slaw, avocado, lime halves and sour cream, if using, separately, for guests to assemble their own tacos.