• Grate carrot. Drain sweetcorn. Thinly slice spring onion.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine prawns, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Remove pan from heat, add the honey and toss prawns to combine.

TIP: Cover the pan with a lid if the corn kernels are poppingout.

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Top each tortilla with slaw and Mexican fiesta prawns and corn.
• Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!