• Drain sweetcorn.
• Grate carrot.
• In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and a 
pinch of salt and pepper. Add peeled prawns, tossing to coat. 

• 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 prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. 

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

• Top each tortilla with creamy slaw, prawns and corn.
• Sprinkle with torn coriander to serve. Enjoy!