Grilled Prawn Tacos with Creamy Slaw and Pico de Gallo – Gewürzhaus

Ingredients

• 500g medium prawns, peeled and deveined
• 2 tbsp Gewürzhaus Smoky Black Lime & Chilli Blend
• 1 tbsp olive oil
• ½ small red onion, roughly chopped
• 200g (approx 2 medium) tomatoes, deseeded and roughly chopped
• ½ bunch of coriander, roughly chopped
• 1 tbsp pickled jalapeños
• 2 tbsp lime juice (or pickling juice from pickled jalapeños)
• Pinch of Gewürzhaus Himalayan Pink Salt, to taste
• ¼ green cabbage, cored and finely sliced
• 1 bunch of coriander, finely chopped
• ½ avocado, mashed
• ⅓ cup sour cream 
• 1 tbsp pickled jalapeños, finely chopped (omit for less heat)
• ¼ tsp Gewürzhaus ground cumin
• Juice of 2 limes
• ½-1 tsp Gewürzhaus Himalayan Pink Salt, to taste
• 8-12 small tortillas