Make the Avocado Crema: Scoop the flesh from the avocados into a food processor or blender. Add the soured cream, fresh coriander, lime juice, garlic, and salt. Blend for 30-60 seconds until completely smooth and creamy. Scrape down the sides if needed. Transfer to a bowl, cover, and set aside in the fridge.

Prepare the Slaw: In a medium mixing bowl, combine the shredded red cabbage, grated carrot, thinly sliced red onion, and chopped coriander. Squeeze the lime juice over the top, add a small pinch of salt, and toss everything together until well combined. Set aside.

Season the Shrimp: If you're using frozen prawns, ensure they are fully thawed. Pat the raw prawns thoroughly dry with a paper towel. This is a crucial step for getting a good sear. Place them in a bowl and add the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until every prawn is evenly coated.

Cook the Shrimp: Place a large frying pan or skillet over a medium-high heat. Once hot, add the shrimp in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 2-3 minutes on one side, until they turn pink and slightly charred. Flip and cook for another 1-2 minutes on the other side until opaque and cooked through. For more information on prawn preparation, BBC Good Food has a helpful guide on preparing prawns.

Finish the Shrimp: Remove the pan from the heat and squeeze the juice of half a lime over the cooked shrimp. Toss them in the pan to coat.

Warm the Tortillas: You can warm the tortillas one by one in a dry frying pan for about 30 seconds per side, or wrap a stack of them in foil and place them in a warm oven (150°C/130°C fan) for 10 minutes until soft and pliable. What works best for me is charring them carefully over a low gas flame using tongs for extra flavour.

Assemble Your Tacos: Now for the fun part! Lay out a warm tortilla. Spread a generous spoonful of the avocado crema down the centre. Top with a pile of the crunchy slaw, then arrange 4-5 spiced shrimp on top. Garnish with crumbled feta, a few slices of jalapeño, and an extra sprig of coriander if you wish. Serve immediately with extra lime wedges on the side.