Prepare the avocado cream: Halve the avocado, remove the stone, and scoop the flesh into a small blender or food processor. Add the yogurt, lime juice, a pinch of salt, and half the chopped coriander. Blitz until completely smooth and pale green. The mixture should be thick enough to coat the back of a spoon, with a glossy, satiny sheen. Set aside in the fridge.

Season the shrimp: Pat the prawns dry with kitchen paper—this is essential for a good sear. In a bowl, toss them with the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. You'll smell the warm, earthy aroma of the spices as they coat the prawns. Let them sit for 5 minutes while you prep the other ingredients.

Cook the shrimp: Place a large frying pan over a high heat. Once the pan is hot and a drop of water sizzles instantly, add the prawns in a single layer. Do not overcrowd the pan—cook in two batches if needed. Leave them undisturbed for 2 minutes. You'll see the bottoms turn a vivid coral pink and hear a satisfying sizzle. Flip each prawn and cook for another 1–2 minutes. They are done when they are opaque all the way through, curled into a tight 'C' shape, and feel firm to the touch. Transfer to a plate.

Warm the tortillas: Wipe the pan clean and place it over a medium heat. Add a tortilla and heat for 30 seconds on each side. You'll see small brown spots appear and the tortilla will become pliable and fragrant. Wrap the warmed tortillas in a clean tea towel to keep them soft.

Prepare the toppings: In a small bowl, toss the shredded red cabbage with a squeeze of lime juice and a pinch of salt. This quick pickling softens the cabbage and adds a bright, tangy crunch. The colour will deepen to a vibrant magenta.

Assemble the tacos: Lay a warm tortilla flat. Spoon a generous dollop of avocado cream down the centre. Add 3–4 cooked prawns, a sprinkle of the pickled cabbage, some diced tomato, and a few slices of red onion. Finish with a scattering of the remaining coriander and a squeeze of fresh lime. Serve immediately while the shrimp are still warm and the tortillas are soft.