- 500g raw peeled prawns, deveined (head off)
- Zest and juice of 1 lime
- ½ tsp chilli powder
- 1 tsp ground cumin
- 2 T of olive oil
- Salt & pepper to season


TO SERVE:
- 8 flour tortillas
- Black Swan Classic Avocado Dip 200g
- 1 packet precut coleslaw mix (without dressing)
- ½ corn cob per person
- Fresh coriander

1. Marinate the prawns in the zest and juice of the lime, chilli powder, ground cumin and olive oil for 5 – 10 minutes.
2. Boil the corn for 5 minutes to pre-cook.
3. Preheat a chargrill pan or the BBQ and chargrill the corn, turning regularly.
4. While the corn is cooking, also cook the prawns for 1-2 minutes per side alongside on the BBQ or in another pan, until cooked through.
5. Warm the tortillas according to the pack instructions.
6. Place tortillas on plates, spread each tortilla with the Black Swan Classic Avocado Dip, and serve topped with prawns, coleslaw, and coriander if desired.
7. Serve the tortillas with the chargrilled corn, and extra Avocado dip.