<p></a>For a quiet evening in with friends or to liven up any party, try out these prawn tacos with fresh pico de gallo.</p> <p><!--more--></p> <h2><strong>Prawn Tacos</strong></h2> <ul> <li>2 lbs prawns, thawed, peeled, tails removed, patted dry</li> <li>120 ml olive oil</li> <li>20 pc 6 inch flour tortillas</li> <li>750 ml shredded cabbage</li> <li>5 green onions, sliced thinly</li> <li>45 ml chili powder</li> <li>25 ml ground cumin</li> <li>25 ml ground black pepper</li> <li>5 ml celery salt</li> <li>15 ml garlic powder</li> <li>15 ml whole leaf oregano</li> <li>2.5 ml cayenne pepper</li> <li>2.5 ml salt</li> <li>Cilantro sprigs for garnishing</li> </ul> <h2><strong>Chipotle Aioli</strong></h2> <ul> <li>240 ml mayonnaise</li> <li>1 chipotle pepper</li> <li>10 ml Dijon mustard</li> <li>10 ml fresh lemon juice</li> <li>1 clove garlic, minced</li> <li>15 ml champagne vinegar</li> <li>10 ml olive oil</li> <li>15 ml honey</li> </ul> <h2><strong>Pico de Gallo</strong></h2> <ul> <li>700 ml diced fresh Roma tomatoes</li> <li>180 ml diced red onions</li> <li>½ bunch cilantro, chopped</li> <li>1 jalapeno, minced</li> <li>1 lime, juiced</li> <li>45 ml olive oil</li> <li>15 ml Franks hot sauce</li> <li>pinch salt</li> </ul> <p>To prepare, mix the pico de gallo ingredients together and let it sit in the fridge for 4-6 hours.</p> <p>Place the chipotle aioli ingredients in a blender. Puree until smooth.</p> <p>Mix the cabbage and green onions together and set aside.</p> <p>In 2 large nonstick pans heat the olive oil over medium high heat.</p> <p>Mix the dry spices together and sprinkle over the prawns. Use as much or as little spice mix depending on how spicy you want your tacos to be.</p> <p>Sear the prawns 1-2 minutes per side.</p> <p>Warm the tortilla shells in the microwave oven 20-30 seconds on high. Lay the flour tortillas on large platters.</p> <p>Divide the cabbage/green onion mixture between the shells. Spoon the pico de gallo over the cabbage and lay 2 prawns on top of each taco. Drizzle the chipotle dressing over top garnish with cilantro sprigs. Serve immediately after preparing.</p> <p>Makes 20 tacos, serves 6 - 8 people.</p>