CHIPOTLE PRAWN TACOS
Serves 4 Takes 25-30 minutes, plus marinating time
“We warn you – these tacos are so good that you’ll find it hard to stop eating them. Quite a bit to do here but we’ve suggested the best order for the prep and none of it is difficult. There should be enough filling for about 16 small tacos. Don’t load them up too much or they’ll be hard to eat – and that would be a shame.”
INGREDIENTS
For the prawns
• Zest and juice of 1 lime
• 1 tbsp olive oil
• 2 tsp chipotle paste (or chipotles en adobo)
• 1 tbsp ancho chilli paste
• 1 tsp cocoa powder
• 1 tsp light brown soft sugar
• Salt and black pepper
• 500g/1lb 2oz peeled prawns
• Butter or ghee, for frying
For the coleslaw
• ½ pointed green cabbage, leaves• 1 large carrot (around 200g/7oz), grated• 1 habanero chilli, very finely chopped, if you want it hot, or jalapeño if you don’t• 150ml/¼pt soured cream• 1 tsp onion powder• 1 tsp garlic powder• 1 tsp dried oregano (Mexican oregano if you can get it, otherwise European)• 1 tbsp cider vinegar
