Start by mixing the prawns with cumin, smoked paprika, garlic, hot honey, cornflour, and a drizzle of oil until they’re fully coated.

Let them marinate while you prep the dressing. In a separate bowl, stir together the yoghurt, hot honey, lime zest and juice, chopped coriander, and a pinch of salt.

Heat a pan over medium heat and cook the prawns for a few minutes on each side until golden and cooked through.

Warm up the taco shells, then layer them with sliced avocado, the hot honey prawns, and a drizzle of your yoghurt dressing.

Finish with fresh coriander, chilli slices, and a big squeeze of lime.