Prawns work well in tacos because they cook quickly and take on whatever flavours you add to them. The sweetness of good prawns balances nicely with lime, garlic, and the earthiness of cumin.

The tortillas are worth talking about. Making your own does take a bit more time, but the dough comes together easily enough with just maize flour, water and salt. You roll them thin, cook them in a hot pan for about two minutes each side, and that’s it. They’re softer than the shop-bought ones and have a proper corn flavour that goes well with the prawns. That said, if you’ve got good tortillas from the shops, use those instead. The filling is what matters most.

For the prawns, I cook them in hot olive oil first, then add garlic and cumin for the last few minutes. A squeeze of lime juice and some sea salt flakes at the end brings out their natural sweetness. The whole thing takes about six or seven minutes from start to finish.

The toppings keep things interesting. Rocket adds a peppery bite, cubed avocado brings creaminess, and cherry tomatoes give little bursts of freshness. The pickled red cabbage adds a sharp tang that cuts through everything else. A dollop of chilli mayo gives the heat, and chopped spring onion and fresh coriander brighten the whole thing up. A final squeeze of lime over the top brings all the flavours together.

These tacos work well for a quick weeknight dinner or when you’ve got people round. The prawns feel a bit special without being fussy, and everyone can build their own with whatever toppings they prefer. Pour yourself something cold to drink alongside them and you’re sorted.