Bring two saucepans to the boil. Add your corn cobs to one and your rice and turmeric to the other.
Place the prawns, chopped coriander roots and stems, crushed garlic, paprika, cumin, the zest of the lime and a splash of olive oil in a bowl. Toss and allow to marinate for 5 minutes.
Slice your peaches in half and place on a dry grill plate until slightly charred on each slide. Allow to cool slightly before slicing into chunks and assembling your salsa with similar sized chunks of tomato, thinly sliced red onion, the leaves of the coriander and the lime juice. Drizzle with a little olive oil, season with salt and pepper and then set aside.
Toss your prawns in a hot frying pan until cooked.
Drain your corn cobs and rice. Slice the corn off the cobs and add to your salsa.
To assemble your taco – fill the shell first with rice followed by prawns and topped off with the peach salsa.