Preheat BBQ or chargrill pan to medium heat.

Combine garlic, lime zest, ginger and coriander stems with 2 tablespoons of olive oil in a large bowl. Add prawns and toss to coat. Set aside while preparing cabbage.

In a small bowl, thoroughly mix the sour cream, lime juice, smoked paprika,cumin and cayenne pepper. Season well with salt and pepper.

In a large bowl, toss the cabbage, red onion and salt. Stand for about 5 minutes to soften. Then add about half the sour cream mix until well coated. Add more if needed to make a creamy consistency.

To warm the tortillas, place on grill and cook for about 2 minutes per side then stack on a plate covered with a tea towel or foil.

Drizzle the remaining tablespoon of olive oil over the corn and season with salt and pepper. Cook on chargrill, keeping the husk off the side of the pan to prevent burning, until slightly charred all over, about 10 minutes. Remove from heat and set aside covered with foil.

Cook the prawns on the grill for 3-4 minutes, or until pink. Remove to a bowl.

To assemble, divide the prawns evenly between the tortillas, top with a heaped spoonful of cabbage, and garnish with avocado and coriander leaves. Serve with corn and lime wedges.

Tip: If you prefer more heat, increase the cayenne pepper to 1/2 teaspoon.