Ingredients

Pickled vegetables

• 50ml rice or white wine vinegar
• 1 tbsp sugar
• 4 peppercorns
• 1 small red onion, thinly sliced
• 2 radishes, thinly sliced
• 10 cm piece cucumber, deseeded and sliced in thin half moons
• 1 small carrot, thinly sliced in rounds

Guacamole

• 2 avocado, halved, skinned and mashed
• 1 medium tomato, chopped
• 1 green chilli, deseeded and diced
• handful coriander leaves, roughly chopped
• 1 lime, zest and juice

Prawns

• 2 tsp coconut oil
• 400g raw king prawns, defrosted if frozen
• 3 cloves garlic, sliced
• half lime, zest and juice

To serve

• 8 taco shells
• mixed leaves
• soured cream (optional)
• extra coriander leaves

Method

1. Prepare pickles at least an hour ahead so that they have time to marinate. Heat the vinegar and sugar with the peppercorns in a small pan until the sugar has dissolved. Cool slightly. Combine all the vegetables in a bowl, pour over the vinegar and set aside for at least an hour or cover and chill overnight.
2. To make the guacamole, combine all the ingredients, season with some salt and pepper, cover and set aside until required.
3. Heat the coconut oil in a frying pan, add the prawns and garlic and stir-fry for 3-4 minutes until they are pink. Season with the lime zest and juice and a little salt and pepper.
4. To serve; warm the taco shells according to the packet instructions, then pile in some guacamole, leaves, prawns and top with the pickles, soured cream (if using) and extra coriander.

Tip
If you can, make the pickled vegetables the night before so that they crisp up and take on a pretty pink hue.

Wine pairing

The refreshing pickled vegetables require a similarly refreshing wine with a light sweetness. To match the prawns and the light spiciness of the Mexican dish, choose a more fruit-forward German Sauvignon Blanc.