Ingredients

• 8 flour tortillas
• Olive oil cooking spray
• 4 corncobs, husks and silks removed
• 1/3 cup lime juice
• 2 tablespoons fresh coriander leaves, chopped
• 2 garlic cloves, crushed
• 2 teaspoons smoked paprika
• 800g green king prawns, peeled, deveined (tails intact)
• 4 cups iceberg lettuce, finely shredded
• 2 small avocados, cut into 2cm cubes
• 2 medium tomatoes, finely diced
• 1/3cup whole-egg mayonnaise
• 1 tablespoon tomato sauce
• 2 teaspoons chilli sauce

Method

• Step 1 Preheat oven 180C/160C fan-forced. Lightly grease 8 holes of 2 x 6-hole (3/4-cup-capacity) Texas muffin pans.
• Step 2 Carefully push 1 tortilla into each prepared pan hole to line base and sides. Spray with oil. Bake for 8 to 10 minutes until light golden and crisp. Stand in pan for 5 minutes. Transfer to a wire rack.
• Step 3 Preheat a greased barbecue hotplate or chargrill on medium heat. Cook corn, turning occasionally, for 10 minutes or until charred and tender.
• Step 4 Meanwhile, combine lime juice, coriander, garlic and paprika in a glass or ceramic baking dish. Add prawns. Toss to coat. Cook prawns on barbecue for 2 minutes each side or until cooked through.
• Step 5 Carefully cut kernels from corncobs, keeping kernels in large pieces. Combine corn, lettuce, avocado and tomato in a bowl. Spoon lettuce mixture into tortilla cups. Top with prawns. Place mayonnaise, tomato sauce and chilli sauce in a small bowl. Stir until smooth and combined. Spoon over prawns. Serve.