- Place the prawns in a bowl with the spices, chilli flakes, half the garlic, 1 tbsp lime juice and 1 tbsp olive oil. Mix until the prawns are well coated, then cover and leave to marinade at room temperature for 20 minutes.
- Mix the remaining garlic and oil with the tomatoes, onion and coriander in a small bowl. Stir in 1 tbsp of lime juice and season to taste.
- Heat a non-stick pan, add the prawns and cook for 3-4 minutes, turning occasionally, until prawns are piping hot and lightly charred. Warm the tortillas according to the packet instructions.
- Serve the tortillas with the prawns, salsa and lettuce leaves and let everyone build their own. Garnish with the lime wedges and reserved coriander.