Spiced prawn tacos with avocado lime crema

Combine the cumin, paprika, garlic and onion powders, oregano, ½ tsp salt, the cayenne and a pinch of black pepper in a medium bowl. Add the prawns and toss to coat evenly. Set aside.

Blend all the crema ingredients together with ¼ tsp fine salt in a food processor or blender until completely smooth. Gradually add 3-4 tbsp water, a splash at a time, until the sauce is thin enough to dollop, but thick enough to hold its shape – you’re aiming for a mayonnaise-like consistency. Taste and adjust the amount of lime juice or salt, if needed. Will keep chilled in an airtight container for up to two days.

For the slaw, toss the shredded cabbage with roughly half the crema in a large bowl. Use your hands to massage it in. Finish with a squeeze of lime and the chopped coriander. Will keep chilled in an airtight container for up to two days.

Heat the oil in a medium frying pan over a medium-high heat and fry the prawns for 1-2 mins on each side until they have turned pink and are opaque.

Meanwhile, wrap the corn tortillas in a damp tea towel and microwave on high for 20-30 seconds until warmed through (the tea towel will prevent them from drying out). Or, warm individually in a dry frying pan over a medium-high heat for 30 seconds on each side until soft and pliable. Wrap in a clean tea towel to keep warm.

Top each tortilla with slaw, a few prawns, a dollop of the remaining crema and a final squeeze of lime. Finish with a scattering of coriander. Alternatively, serve them family-style as a build-your-own taco spread on the table.