Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas

Heat the oil in a large, heavy sauté pan over medium-high heat. Add the shrimp and coriander seeds in a single layer and let the shrimp cook on one side without stirring for about 2 to 3 minutes or until any liquid in the pan is reduced and the underside of the shrimp starts to turn dark pink. Flip them, sprinkle the garlic and green onions around the pan, and cook until the prawns are just opaque through.

Season with salt, pepper, freshly squeezed lime juice, and hot sauce, all in generous measure, and toss to blend the flavors.

On a griddle or in a hot sauté pan, heat the tortillas a few at a time and place 1 or 2 on each serving plate. Top each tortilla with about 2 tablespoons of sliced cabbage and 2 shrimp. Drizzle generously with Creamy Chipotle Sauce and scatter with cilantro sprigs. Serve with salsa, lime wedges and additional topping options as your imagination dictates!

Optional garnish:

• Freshly diced avocado
• Toasted pumpkin seeds
• Thinly sliced organic radishes, marinated in lime juice and salt
• Finely diced organic red chiles or red bell pepper
• Pickled jalapeños, sliced or chopped
• Finely chopped fresh organic mango