Prawn Tacos with Creamy Sauce

Method

1 Thaw, peel and pat dry Dinko raw prawns with paper towels and place in a medium bowl. Add salt, black pepper, ground cumin, cayenne pepper and garlic; stir to combine.

2 Place a large non-stick pan over medium-high heat. Add olive oil and prawns in a single layer.

3 Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through, transfer to a serving platter and set aside to cool.

4 Toast tortillas over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges. If using hard taco shells, follow packet instructions.

5 Place shredded cabbage, diced avocado, sliced red onion and coriander on a serving platter with lime wedges and fetta cheese.

6 In a small bowl, whisk together all sauce ingredients until smooth and creamy.

7 Build tacos by arranging toppings and prawns over each toasted tortilla, and top with taco sauce.