Directions

1. In a large bowl, combine the prawns with Cajun seasoning, lime zest and juice, salt, pepper, and extra virgin olive oil. Toss well to coat and set aside to marinate. 
2. For the avocado cream, place the Greek yoghurt, mayonnaise, coriander, avocado, jalapeño, lime juice, garlic, salt, and pepper into a blender or food processor. Blend until smooth and creamy. Set aside.
3. Sauté your corn kernels in a little olive oil for 5–7 minutes until tender and a little charred.
4. In a bowl, combine the corn kernels with diced red onion, lime juice, extra virgin olive oil, salt, and pepper. Mix well and set aside.
5. Heat a large frying pan over medium-high heat. Cook the prawns for 2–3 minutes on each side, or until pink, golden, and cooked through.
6. Warm your tortillas in a dry pan or directly over a flame for a few seconds on each side.
7. To assemble, spread avocado cream onto each tortilla, top with prawns and corn salsa, then finish with extra coriander, jalapeño slices if using, and a squeeze of fresh lime.