MEZCAL PRAWN TACOS - Dinner Recipe | BCLIQUOR

Ingredients

• 1 small white onion
• 3 tbsp (45 ml) white wine vinegar
• 3 tbsp (45 ml) water
• 2 tbsp (30 ml) granulated sugar
• 1 tsp (5 ml) salt, plus extra to taste
• 36 peeled and deveined prawns, dried well with a paper towel
• 2 tbsp (30 ml) mezcal (or use reposado tequila)
• 1 tsp (5 ml) cumin
• 1 tsp (5 ml) honey
• ½ cup (125 ml) crema (or sour cream)
• 1 tbsp (15 ml) chilies in adobo, chopped
• 1 tbsp (15 ml) extra-virgin olive oil
• 3 limes, divided
• 1 avocado, peeled, pitted and cut into 1-in (2.5 cm) chunks
• 1 handful cilantro leaves
• ¼ small red cabbage, thinly shaved
• 1 jalapeño or serrano chili, thinly sliced
• 12 corn tortillas, warmed according to package instructions