Soft Prawn Tacos with Coleslaw, Avocado and Coriander

Ingredients

• 1 tsp each ground cumin and coriander
• ½ tsp ground chilli
• Juice of 3 limes
• 100 ml olive oil
• 1 garlic clove, finely chopped
• 36 peeled medium green prawns
• 1 avocado, diced
• ½ cup coarsely chopped coriander
• To serve: corn tortillas, wrapped in foil and warmed in oven
• Coleslaw
• 300 gm white cabbage, thinly sliced
• 1 carrot, coarsely grated
• ¼ Spanish onion, thinly sliced
• 60 ml olive oil (¼ cup)
• 60 gm sour cream (¼ cup)
• 1 tbsp white wine vinegar
• Juice of 2 limes
• 2 spring onions, thinly sliced