Mix the garlic oil, lime juice, chilli and a dash of Tabasco. Stir in the shrimp and set aside for 5 mins. Heat the tacos according to pack instructions.
Tip the shrimp and the marinade into a frying pan and fry for 2 mins until the prawns turn pink and are cooked through. Spoon into the warm tacos, add some lettuce, drained capsicum/peppers and serve with lactose free cream and tomato confit.