For the tortillas:
Fry tortillas 2 min each side, set aside and cover with a kitchen cloth.
Add a tablespoon of vegetable oil into a heavy medium non-stick pan, add the marinated prawns, cook for 2 min. Serve each tortilla with 2 prawns and coriander mix. Lime juice.
BBQ Teriyaki Salmon:
Fill a pot with water, heat to 75C to 80C, poach the vacuum-sealed bag into hot water for 5 min. Let this rest for 2 min. Gently open the bag and spread onto the tortilla. Garnish with pickled celery. Squeeze lime
Cod Fingers Taco:
Shallow-Fry the coated cod fingers into a pan with vegetable oil for 2 min. Season with sea salt.
Prepare the tortilla with wasabi tartare sauce, cod finger, finish with onion and coriander mix and lime juice.