Name: Avocado,prawn and chilli tacos
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 small corn tortillas; 1 avocado; 1 cup green cabbage,shredded; 1 cup red cabbage,shredded; 2 tbsp mayonnaise; juice of 1 lime; pinch salt flakes; 16 cooked peeled prawns,de-veined; squirt hot chilli sauce (shop-bought is fine); 

Avocado,prawn and chilli tacos.Jennifer Soo

easyTime:<30 minsServes:4

You can use flour tortillas but corn are favoured for their superior flavour. Heat the tortillas in a frying pan or grill on the barbecue for a smoky flavour - a personal favourite.

Ingredients

8 small corn tortillas
1 avocado
1 cup green cabbage,shredded
1 cup red cabbage,shredded
2 tbsp mayonnaise
juice of 1 lime
pinch salt flakes
16 cooked peeled prawns,de-veined
squirt hot chilli sauce (shop-bought is fine)

Method

Warm tortillas on a griddle plate,barbecue or flash in microwave. Cut avocado in half,removing centre stone,then peel and slice flesh.
Mix together shredded cabbage,moisten with mayonnaise and lime juice,and season with a pinch of salt flakes. Add shredded cabbage mix to half of each tortilla,top with sliced avocado and prawns,drizzle with chilli sauce and fold to form a half-moon shape.