The day prior to serving this prepare the pickled onions, the fermented cabbage, cilantro lime crema, and bean salad. This way they can have 24 hours to blend flavors well.

For the crema, mix all ingredients together, seal in an airtight container and refrigerate overnight.

For the pickled onions, thinly julienne the red onion, place in a medium mixing bowl. Place the rest of the ingredients in a medium saucepan. Rapidly bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes, stirring constantly. When done, pour boiling hot brine over the bowl of onions through a strainer. Discard the strained solids. Let sit at room temperature until cooled. Cover and refrigerate overnight.

For the bean salad, open cans of beans into a strainer. Rinse well and let drain. add to a medium mixing bowl. Mix in rest of ingredients. Lightly season with listed seasonings to taste. Mix well again, and cover and refrigerate overnight. Before serving, check seasonings and add to taste if needed.

For the fermented cabbage, slice 1/4 to 1/3 of a small head of red cabbage thinly julienned. Place in a mixing bowl. Sprinkle 1/4 cup of salt over cabbage and mix well. Cover and let sit at room temperature for 2 to 4 hours. If it's hot, closer to 2 if cooler, let 4 hrs. Remove cabbage to a strainer. Rinse cabbage very well. Get all salt off of cabbage. Let all moisture drain out of cabbage. Rinse bowl and return cabbage to it. Add additional tbs of salt, sugar, and lime juice.

Cover with saran wrap and let sit at room temperature for 24 hours. Refrigerate for at least an hour before serving.

Open the Chipotle pepper and enchilada sauce into a blender. Add a pinch of salt and pepper to taste, blend until liquefied into a smooth sauce. Cover and refrigerate overnight.

Ok, so now that everything has been resting for 24 hours, it's time to make the dish. This part only takes about 20 minutes. Prepare and stage all ingredients. Heat a lg frying pan over medium high heat, dry. When pan is heated, add onion, jalapeño, and garlic for the camarones. Drizzle with a little olive oil. Fry for 5 minutes until onions sweat off an start to get a little brown. Add the wine and deglaze the pan. Keep stirring until moisture mostly evaporates.

Add the prawns and stir often. Watch the color of the prawns, when about half cooked. Add the Chipotle mixture. Stir constantly until prawns are just cooked. The sauce should be coating the prawns well.

Immediately assemble tacos or tostada. I laid the blue corn tostada, then topped with fermented cabbage. Then devil prawns, then bean salad. Then crema, crumbled queso, cilantro, and topped with pickled onions. Serve immediately. Enjoy.