I think I’m hoping for warm weather; I keep finding myself drawn to sunny weather recipes like fish tacos and now these prawn tacos. We were having a lazy Saturday recovering from all the snow and I finally got to watch the food network for a minute. Rick Bayless was on and he was eating these tacos in Veracruz. They looked fabulous and surprisingly easy. This is a definite crowd pleaser, very flavorful and not too spicy to eat. Round up the tequila and the prawns and get chopping!

Serves 4
a little less than an hour

For Prawns:
1/2 can diced fire roasted tomatoes, slightly drained
3-4 chipotle chiles packed in adobe sauce
3 medium cloves of garlic
1 cup Mexican crema or creme fraiche
1/2 tsp dried oregano, Mexican if available
1 lb prawns, peeled, deveined, and cut in half

For pico de gallo:
2 medium tomatoes, diced
1/2 red onion, diced
1/2 cup cilantro, roughly chopped
1/2 jalapeno, seeded and diced
3 tbsp lime juice
1/2 tsp salt

Extras:
1 cup shredded red cabbage
tortillas, warmed

-Roast garlic by placing whole, in skin, in a small frying pan and put on medium heat. Roast, turning occasionally until skin is browned in places and garlic is softened, about 15 minutes. Let cool and peel.
-Make pico de gallo first while the garlic roasts so the flavors have time to meld. Combine tomatoes, onions, cilantro, jalapeno, lime juice and salt and pepper and set aside.
-Put the 1/2 can tomatoes, the chipotles and the roasted garlic into a blender and puree until mostly smooth.
-Put 3 tbsp olive oil in a large fry pan and heat over medium-high for 2 minutes. Add puree-it should sizzle-and cook for a minute or so. Add the crema or creme fraiche, the oregano and the salt and stir until combined. Cook for 3 minutes or so and then add the prawns. Stir and cook for 3-5 minutes until the prawns are just cooked and lose their transparency.
-Serve on warm tortillas topped with pico de gallo and shredded cabbage.