Step 1

Combine lime zest, garlic, ginger, cumin, chilli, half the chopped coriander and 1/4 cup (60ml) oil. Add the prawns and season, then toss to coat.

Step 2

Combine the corn in a bowl with the avocado, beans, onion, tomato, chopped chilli, lime juice, and remaining 1/4 cup chopped coriander and 2 tbs olive oil. Season and set salsa aside.

Step 3

Preheat a chargrill pan or frypan over high heat. Brush the tortillas on both sides with extra oil, then chargrill for 30 seconds each side or until lightly charred (for even chargrill marks, weigh the tortillas down with a plate as you chargrill them). Set aside and keep warm.

Step 4

Chargrill prawns for 1 minute each side or until they turn pink and are cooked through.

Step 5

Place tortillas on plates, spread each with a dollop of sour cream and serve topped with prawns, salsa and extra coriander leaves.