You'll have to excuse me for my lack of precision with this recipe, as I usually wing-it.
Here's a general list of ingredients
Medium Prawns, peeled and deveined (plan on 5 per taco)
Hy's or Keg Seasoning Salt
Cherry Tomatoes (halved)
Sour Cream or Greek Yogurt
1) Preheat the oven to at least 300F (to warm your tortillas)
2) In a bowl, mix together some olive oil, cumin, coriander, and cayenne, along with a little bit of salt, and add peeled prawns. Let marinade in the fridge.
3) Dice tomatoes (or Halve if they are cherry tomatoes), and avocado, and place in another bowl
4) Chop the red onion very small (almost minced) and add to the tomato/ avocado mixture.
5) Add olive oil, salt, cumin, and a squirt of lime juice to this mixture (this becomes one of your toppings for the tacos)
6) For the Cilantro Sauce, put sour cream in a mixing bowl (almost all of a small container), and add chopped cilantro, along with a little bit of Mayonnaise, Cayenne, and Hy's Seasoning Salt. Mix with hand mixer or blender until it begins to take on a green hue (I'm almost certain we need to thank Judy Adam for this delicious mixture as well...thank you Judy, and Nicola for sharing it!).
7) Grate cheese, shred lettuce, and chop up extra cilantro to use as garnish
8) Slice leftover limes and place on table or individual plates (one per person)
9) Place Tortillas in overn to warm (either wrapped in tin foil or a slightly damp tea towel)
10) Cook prawns in a pan on medium heat (until pink), about 5 mins, remove and keep warm. I sometimes add a little more cumin, and cayenne for extra seasoning as I'm cooking them
11)Place about 5 shrimp in each tortilla (depending on the size, you may need more if they are small), add avocado mixture, cilantro sauce, shredded lettuce, grated cheese, and a squirt of lime juice
12) Fold using the cone method for a more manageable taco (Cut circular tortilla in half, place ingredients in middle and fold in both ends of straight edge)
Trust me this is going to become one of your regular recipes. They are the perfect meal for a summer evening, and with a squeeze of lime, are far more refreshing than your average chicken or beef taco.