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Soft prawn tacos with coleslaw, avocado and coriander

You'll need

1 tsp each ground cumin and coriander ½ tsp ground chilli Juice of 3 limes 100 ml olive oil 1 garlic clove, finely chopped 36 peeled medium green prawns 1 avocado, diced ½ cup coarsely chopped coriander To serve: corn tortillas, wrapped in foil and warmed in oven   Coleslaw 300 gm white cabbage, thinly sliced 1 carrot, coarsely grated ¼ Spanish onion, thinly sliced 60 ml (¼ cup) olive oil 60 gm (¼ cup) sour cream 1 tbsp white wine vinegar Juice of 2 limes 1 garlic clove, finely chopped 2 spring onions, thinly sliced


  • 01
  • Combine spices, half the lime juice, half the oil and half the garlic in a large bowl, season to taste, add prawns and toss to coat. Stand for at least 10 minutes to marinate.
  • 02
  • Meanwhile, for coleslaw, combine cabbage, carrot and onion in a large bowl. Combine oil, sour cream, vinegar, lime juice and garlic in a separate bowl, season to taste, whisk until smooth. Toss through cabbage mixture with spring onion, season to taste and set aside.
  • 03
  • Combine avocado, coriander, and remaining lime juice, oil and garlic in a bowl, season to taste, set aside.
  • 04
  • Heat a frying pan over high heat. Drain prawns, add to pan in batches and cook, turning once, until just cooked through (1 minute each side). Serve hot with coleslaw, avocado salsa and warm corn tortillas.
This recipe is from the October 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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