Whisk together all the ingredients for the prawns, except the prawns, in a large bowl. Add the prawns and toss well to coat. Cover and chill for up to 24 hours.

For Sarah's Chilli, Coriander and Lime Hot Sauce: Put the cabbage and onion in a heatproof bowl. Halve the chillies, scrape out the seeds and roughly chop. Heat the oil in a small pot and add the chillies, garlic and salt. Cook, stirring, for 5 minutes then add the water. Bring to the boil then reduce to a simmer and cook uncovered for 15-20 minutes. Take off the heat, add the coriander leaves and use a stick blender to blitz until smooth. Cool for 30 minutes then add the zest and mayo and blitz again until smooth.

For Quick Pickled Red Cabbage: Put the cabbage and onion in a heatproof bowl. Put all the remaining ingredients in a small pot and bring to the boil. Pour over the vegetables and stir to combine. Leave to cool, stirring occasionally and store in a sealed container in the fridge for up to five days.

For Charred Corn Salad: Heat the oil in a large frying pan and when hot, add the corn and cook until lightly charred in places. Cool. Add the corn, celery and spring onions to the dressing and combine. Stir in the coriander and season with salt and pepper.

For Lime Mayo Dressing: Whisk everything together in a large bowl and season with salt and pepper.

For Pico de Gallo: Halve the tomatoes, squeeze out the seeds and discard. Roughly chop the tomato flesh and combine with the remaining ingredients. Season with salt and pepper.

To Assemble: Heat a little oil in a large frying pan and cook each tortilla until golden and crisp. Wipe out the pan and add a little more oil. When hot, add the prawns, season with salt and pepper and cook for 3–4 minutes or until just cooked through. Spread the crisp tortillas with Sarah’s Chilli, Coriander and Lime Hot Sauce then top with Quick Pickled Red Cabbage, Charred Corn Salad, and the prawns. Serve with some Pico de Gallo if desired.