Danny Trejo served up tasty shrimp tacos with avocado crema, coleslaw and salsa verde on Saturday Kitchen.

The ingredients for the salsa verde are: 12 medium tomatillos (about 600g), papery skin removed and left whole, 1 medium jalapeño, left whole, 2 garlic cloves, peeled, ½ medium onion, peeled, 20g fresh coriander, 1 lime, juice only, plus extra to taste, 1 tbsp sea salt, plus extra to taste, For the coleslaw, 450g white cabbage, thinly sliced, 25g carrot, grated, salt and freshly ground black pepper.

For the avocado crema: 2 medium avocados, halved, pitted and peeled and 400ml coconut cream.

For the spicy diablo shrimp: 1 medium head garlic (about 10 cloves), separated and peeled, 110ml extra virgin olive oil, plus extra 3 tbsp, 4 tinned chipotle chillies in adobo sauce, 1 tsp garlic powder, 85g runny honey, 1 lime, juice only, ¾ tsp sea salt and 400g jumbo shrimp (or king prawns), peeled and deveined.

To serve: 4 corn tortillas, warmed (about 6-inch), 3 radishes, thinly sliced, 1 tbsp fresh chopped coriander, pickled red onion and 1 lime, wedged.

See recipes by Danny in his book titled: Trejo’s Tacos available from Amazon now.