Harshita Sinha
1 lb large prawns, 1/2 cup lime juice, 1/4 cup chopped cilantro, 1 jalapeño, 2 cloves garlic, 1 tsp oregano, 1/4 tsp cumin, salt, pepper, 8 corn tortillas, radishes, lime wedges, sour cream.
In a large bowl, whisk together lime juice, cilantro, jalapeño, garlic, oregano, cumin, salt, and pepper. Add the prawns and marinate for at least 30 minutes, or up to 2hours in the refrigerator.
Heat ghee in a pan.
Chop cilantro, onion, and radishes. Slice lime wedges and prepare sour cream (if using).
Preheat a grill or grill pan to medium-high heat. Remove the prawns from the marinade, letting any excess liquid drip off. Grill the prawns for 2-3 minutes per side, or until they're pink and cooked through.
Wrap a damp paper towel around a stack of tortillas and microwave for 20-30 seconds, or until they're warm and pliable.
Place a few grilled prawns onto a warmed tortilla, followed by a sprinkle of cilantro, onion, and a squeeze of lime juice.
Add sliced radishes, a dollop of sour cream, or a sprinkle of queso fresco to give your tacos an extra boost of flavor.