Put the prawns in a bowl and scatter over the cornflour along with 1/2 tbsp each salt and ground black pepper. Toss well to combine and ensure the prawns are evenly coated.

Heat the oil in a frying pan over a medium heat and fry the prawns in batches until crisp and cooked through, around 2-3 mins. Remove from the oil using a slotted spoon.

Warm the tacos then spoon in the prawns along with guacamole, lettuce, salsa and soured cream. Serve with the lime wedges for squeezing over.