• Drain sweetcorn.  

• In a large frying pan, heat the butter and a drizzle of olive oil over  medium-high heat.
• Cook corn, tossing, until starting to brown, 1-2 minutes.
• Add peeled prawns and Tex-Mex spice blend, tossing, until pink and starting to curl up, 3-4 minutes. 

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

TIP: Cook prawns in batches if your pan is getting crowded.

• Meanwhile, combine julienned carrot, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• When prawns are ready, microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.  

• Top each tortilla with slaw, corn and baja-style prawns.
• Dollop over light sour cream. 
• Tear over coriander to serve. Enjoy!