Mix the prawns with half the chilli and half the lime juice and garlic, allow to stand for 5 minutes. Put the remaining chilli, lime juice, avocado, tomatoes and onion in a bowl and set aside.
Heat a griddle pan until hot, cook the prawns for 1-2 minutes on each side, or until they turn pink. Pile on to the tortillas with the lettuce, a spoon of salsa and a dollop of soured cream. Eat immediately.
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