Step 1

Blend habanero, garlic, coriander and 150ml oil until smooth. Toss with prawns. Cover and chill for 4 hours or overnight.

Step 2

For the salsa, blend all ingredients to a coarse paste. Thin with water, if needed.

Step 3

Heat the extra 2 tbs oil in a frypan over medium-high heat. Cook prawns, turning, for 6 minutes or until just cooked. Top the tortillas with lettuce, prawns and salsa, then wrap up and serve with lime.