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Roughly chop the prawns into small chunks and add to a bowl.
Finely chop the coriander, grate your garlic clove, zest and juice your lime and add all filling ingredients into the bowl. Season with salt and pepper and mix until evenly combined.
Spread a thin, even layer of prawn filling over one side of each tortilla and set aside ready to cook.
Finely slice the red cabbage, spring onions and grate the carrot into the bowl.
Squeeze over the lime juice, add olive oil, and season with salt.
Dice the tomatoes and red onion and finely chop your coriander. Season with salt and set aside.
In a small bowl mix all drizzle ingredients together, taste and adjust seasoning.
Heat a large non-stick frying pan with olive oil over a medium heat.
Place the tacos into the frying pan, prawn side down. Cook for 2-3 minutes until golden and cooked through.
Flip the tacos and cook the tortilla side for another 2 minutes until lightly charred and crispy.
Transfer to a plate and top the tacos with slaw, salsa, sliced avocado and lime yoghurt drizzle!