Shred 1/4 of red cabbage, 2 carrots and 1/2 a small red onion. Finely chop one green chilli. Add to a bowl with 1/2 tsp ancho chilli paste, 1 tbsp mayo, 2 tbsp yogurt, juice of 1 lime, coriander and seasoning to taste. Mix together and set aside.

Shred one under ripe mango. Set aside.

Coat and cook the prawns in two batches. With the first batch, coat each prawn in flour, egg, then breadcrumbs. Place in the air fryer basket. When you've done 50% of the prawns, cook at 200 degrees C for 8 minutes, turning the prawns half way through. Give them a spray of cooking oil if they aren't crisping up. Remove and set aside onto baking parchment.

Serve on the flour tortillas with layers of slaw, shredded mango and chopped avocado.