300g whole prawns, peeled and butterflied
¼ cup Mexican seasoning
Extra virgin olive oil
Zest and juice of 2 limes
2 avocados
¼ red onion, diced
½ cup cherry tomatoes, halved
1 green capsicum, diced
½ red chilli, thinly sliced
½ cup fresh coriander, roughly chopped (optional)
8 tortillas
1 cup shredded red cabbage
⅔ cup Tatua Sour Cream
Lime wedges and coriander, to serve