Place cabbage in a large bowl and add ¼ cup of CHIPOTLE LIME SAUCE (or more if you like!) Season with salt and freshly ground pepper. Combine well and refrigerate until ready to eat.
In a small bowl, combine mango, avocado, onion, cilantro and lime juice. Add a pinch of salt and stir to combine.
In a large sauté pan over medium heat, melt butter. Add prawns and cook just until pink, 4-6 minutes. Set aside.
Wipe out the sauté pan and heat each tortilla over low heat until warmed through. Keep warm in a foil packet until all are heated.
Serve warm tortillas with prawns, coleslaw, mango salsa, lime, cilantro and more CHIPOTLE LIME SAUCE.
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