Whisk together the mayonnaise, sour cream, lime juice and zest for the dressing.

Finely slice the cabbage, onion and apple and combine well with the dressing to make the coleslaw.

Pan fry the prawns in batches in a large fry pan with a little oil over med-high heat.  Cook for 1-2 minute each side until cooked through and orange in colour.

Heat tortillas as per packet instructions.  Assemble each tortilla with coleslaw, avocado, prawns, parsley and a wedge of lime.