From 2 limes, grate 2 tsp peel and squeeze 2 tbsp juice. Toss 4 cups thinly sliced red cabbage with lime juice. Toss 340g shelled, deveined small prawns and ¼ cup fresh coriander, finely chopped, with grated lime peel. In a 30cm frying pan, heat 2 tbsp canola oil on medium-high until very hot; add prawns in a single layer. Cook for 2 minutes (do not stir); turn prawns over. Cook for another 2 minutes or until opaque throughout. Serve in 8 small flour tortillas with cabbage, sour cream, hot-pepper sauce and lime wedges. serves 4.