Preheat an oven to 180°C.
Using an upside down muffin tray or similar, place the wraps into the space between the cups so they makes a shell shape. Place into the oven for around ten minutes, removing when the shell is cooked enough to hold its shape, but is not too crispy. Anything else that is oven proof and will hold the wraps in a taco shell shape whilst cooking can be used. Remove and set aside.
Mix the salmon, chilli flakes, cumin seeds, smoked paprika and 1 teaspoon of the oil together and place onto a baking tray. Season with a little salt. Place into the oven and cook for 15-20 minutes until the salmon is cooked through and piping hot. Remove and set aside.
Whilst it is cooking make the salsa by mixing the cherry tomatoes, onion, chilli, lime and half the coriander together and season with a little salt and pepper.
Heat the rest of the oil in a pan. Add the prawns and cook for 2 minutes, stirring frequently. Add the chilli sauce and cook for 4-5 minutes, ensuing the prawns are cooked through and piping hot. Remove from heat.
Break the cooked salmon into bite-sized chunks. Carefully stir into the cooked prawns/sauce. To serve, spoon the fish mix into a taco shell, top with a spoon of the salsa, a little soured cream and a sprinkling of chopped coriander. Serve immediately.