Cajun Prawn Tacos with Ginger Pineapple Salsa

Marinate your prawns

To a large bowl add prawns with, 1 tsp cumin, 1 tsp chili powder, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp cayenne (or less if you're spice sensitive), 1 tsp salt, 1 lime and 4 cloves minced garlic. Mix well and set aside.

Make your salsa

To another large bowl, add diced pineapple, jalapeno, 1/4 red onion, 1 tbsp minced ginger, juice of 1 lime, 1 tbsp olive oil and a pinch of salt. Mix well and set aside.

While you're chopping things, shred your cabbage. I use a veggie peeler (see my video).

Cook your prawns

To a large frying pan over medium high heat, warm 2 tbsp olive oil. Add prawns and cook for about 1 minute before flipping and adding 1 tbsp butter to the pan. Cook through - about another minute, and remove from heat.

Assemble tacos

Warm tortillas (either for 30 seconds on a warm pan, or in the microwave wrapped in a wet paper towel for 30 seconds). Assemble with shredded cabbage, 2 prawns with a drizzle of the sauce drippings, a good scoop of salsa, and top with cilantro.