Grilled Prawn Tacos with Cilantro Slaw

Directions:

1. In a bowl, add the mayo, sour cream, lime juice, diced serrano, salt and pepper along with the sugar and mix well.
2. Slice the head of cabbage in half. 
3. Remove the core and thinly slice until you have around 6 cups total.
4. Slowly add the slaw dressing onto the cabbage. Make sure it is completely coated to your preference. 
5. Some like it drier, where others like it a bit more dressed. 

1. Preheat the grill and Stainless Steel Griddle for at least 5 minutes on high heat. 
2. Oil the grid before cooking. 
3. Once the grid has preheated, wipe the entire surface with the oiled rag to ensure a nonstick surface.
4. Season the prawns with the your favorite dry rub. Make sure both sides are generously covered. 
5. Allow the prawns to cook for 3 to 4 minutes, and then turn over to finish. 
6. After another 3 minutes, remove the prawns, transfer to a plate, and cover until the rest of the prawns are finished. 
7. To assure even cooking, you may need to do a couple batches.
8. Warm the corn tortillas while the shrimp is cooking. 
9. To plate, place the grilled prawns on top of the tortillas and top with the cilantro slaw. Top with a bit of dressing and cojita cheese and accompany with some sliced avocado and a lime wedge. Don’t forget the cold cerveza!