Name: Prawn tacos with jicama slaw
Yield: 4
Ingredients: Tacos; 32 green medium king prawns, peeled and cleaned; 1 tsp each ground cumin, ground allspice and chilli powder; 2 tbsp vegetable oil; 1 small red onion, finely chopped; 2 cloves of garlic, finely chopped; 2 vine-ripened tomatoes, peeled, seeded and finely chopped; 1 lime, juiced; ¼ cup coarsely chopped coriander; 12 white or yellow corn tortillas; 4 cocktail avocados, halved and seeded and sliced into wedges; To serve: Limes and sour cream, optional; Jicama slaw; 1 jicama, peeled and cut into julienne (285gm); 1 baby cos, finely shredded; 1 fresh green serrano or other long green chilli, seeded and thinly sliced; 1/3 cup finely chopped coriander; 1 lime, juiced; ¼ cup vegetable oil; ¼ tsp chilli powder

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.

Ingredients

Tacos

32 green medium king prawns, peeled and cleaned

1 tsp each ground cumin, ground allspice and chilli powder

2 tbsp vegetable oil

1 small red onion, finely chopped

2 cloves of garlic, finely chopped

2 vine-ripened tomatoes, peeled, seeded and finely chopped

1 lime, juiced

¼ cup coarsely chopped coriander

12 white or yellow corn tortillas

4 cocktail avocados, halved and seeded and sliced into wedges

To serve: Limes and sour cream, optional

Jicama slaw

1 jicama, peeled and cut into julienne (285gm)

1 baby cos, finely shredded

1 fresh green serrano or other long green chilli, seeded and thinly sliced

1/3 cup finely chopped coriander

1 lime, juiced

¼ cup vegetable oil

¼ tsp chilli powder

Method

Main

1.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.

2.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.

3.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.

4.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.

5.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.