Prawn Tacos with Homemade Tortillas

• 225 g Prawns, raw
• 2 Garlic Cloves
• Rocket
• Avocado, cubed
• Cherry Tomatoes, cubed
• 250 g Maize Tortilla Flour
• 350 ml Water, lukewarm
• Fresh Coriander, chopped to garnish
• Spring Onion, chopped
• Pickled Red Cabbage, from a jar
• Chilli Mayo, shop bought
• 2 tbsp Olive Oil
• 1 tsp Ground Cumin
• 1 tsp Sea Salt Flakes
• 1 Lime, juice
• 0.5 tsp Salt

Instructions

1. 1
   In a bowl add the flour, salt, and water then mix together to form a dough. If it's still too dry add some more water, a little amount at a time, until you have a soft and smooth dough. Knead the dough for a few minutes and form a ball. Cover the dough with a clean tea towel and let it rest for 30 minutes at room temperature.
2. 2
   Split the dough and roll into golf ball sized pieces. Pop a ball in between two round pieces of parchment paper and press it in a tortilla press or roll out with a rolling pin to make a disc roughly 15cm in diameter.
3. 3
   Repeat with the remaining dough balls.
4. 4
   Heat a frying pan until hot and cook the tortillas, two at a time, for 2 minutes per side. Repeat until all the tortillas are cooked.
5. 5
   Heat the oil in a frying pan.
6. 6
   Add the prawns and cook for a few minutes.
7. 7
   Add the cumin and minced garlic then cook for 3 minutes until the prawns are pink and cooked through.
8. 8
   Add the lime juice and salt.
9. 9
   Place a still-warm tortilla on a serving plate and layer up the rocket, avocado and prawns.
10. 10
    Garnish with tomato, spring onion and some pickled red cabbage. And finally, finish off with some chilli mayo, the hotter the better.