Ingredients

· ½ red cabbage, shredded

· Juice 3 limes

· 100 g radishes, sliced

· Handful chopped coriander

· 1 ripe avocado

· 200 g raw prawns

· 2 teaspoons fajita spice mix

· 1 tablespoon vegetable oil

· Tortilla wraps

· 8 tablespoons soured cream

Method

Toss the cabbage in a bowl with a large pinch of sea salt and the juice of two of the limes. Set aside for 10 minutes to slightly pickle. Mix in the sliced radishes and most of the coriander. Meanwhile, mash the avocado in a bowl with the remaining lime juice, salt and ground black pepper. Heat a griddle pan until hot. Toss the prawns in a bowl with the fajita spice mix and oil, then cook for two minutes on each side or until cooked through. To serve, warm the tortillas in the microwave, then top with the soured cream, pickled veg, mashed avocado, prawns and remaining coriander.