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35 mins
To make salsa, add all ingredients to a small blender and pulse until combined. Season with salt and pepper and set aside.
Place the avocado, lime juice and salt in a small food processor. Blend until smooth and creamy. Set aside.
Heat a large non-stick frypan over medium-high heat. Add chorizo and cook for 2-3 minutes, turning, until crisp. Use a slotted spoon to transfer chorizo to a plate and return frypan to heat, leaving chorizo fat in the pan.
Season prawns with salt and pepper and add to frypan. Cook the prawns in batches to not overcrowd the pan, for 3-4 minutes, turning half way, until cooked.
To serve, spread some avocado cream onto a tortilla, arrange prawns and chorizo over avocado and dust with chipotle powder. Spoon over salsa and top with extra coriander.