Step 1

Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.

Step 2

Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.

Step 3

Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.

Step 4

Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.

Step 5

Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.