1. Bring a large pot of lightly salted water to a boil. Add the prawns and cook for about 2 to 3 minutes until pink and opaque. Drain and rinse under cold water. Pat the prawns dry with a paper towel.
2. Combine the prawns, avocado, mango, capsicum, onion, chilli, orange juice, lime juice, coriander and salt in a large bowl. Toss well and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours.
3. Heat the tortillas directly over gas burners, turning frequently, for 1 to 2 minutes until they are hot and just beginning to char. Alternatively, heat according to package directions. Serve with the ceviche.
Calories 375, Kilojoules 1,575, Total Fat 15 g, Saturated Fat 3 g, Sodium 813 mg, Carbohydrate 16.5 g, Dietary Fibre 3.5 g, Protein 40 g