Make the pickled red cabbage. In a bowl, mix the cider vinegar, water, sugar and salt. Stir until the sugar and salt are dissolved. Add the chopped red cabbage to the mixture and leave to marinate.

Make the taco shells. Heat the deep fryer to 175°C. Deep-fry the corn tortillas one at a time. Put the taco shells in a taco holder lined with kitchen paper once they start to brown (about 1-2 minutes), or fold the tacos in half using tongs. Repeat for all tortillas.

Heat olive oil in a pan over medium-high heat. Fry the onion for 5-6 minutes and add the garlic and fry until soft (about 3-4 minutes). Add the cumin, chilli powder, smoked paprika, ground coriander and salt and fry for another minute. Add the black beans, along with a splash of water. Turn the temperature down to low and simmer for 10-15 minutes with the lid on the pan. Use a fork or pestle to lightly crush the beans for a creamier texture. If necessary, add more water until it reaches the desired consistency.

Make the salsa verde. Put the cucumber, green pepper, jalapeño, coriander, lime juice and garlic in a bowl and season with a tablespoon of olive oil and salt.

Then bake the Battered Onion Rings in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

First, fill the crispy taco shells with a layer of spicy black beans. Add cubed avocado and a bit of the pickled red cabbage for a fresh bite. Top with the homemade salsa verde and the Battered Onion Rings. Finish with a spoonful of sourcream for a creamy touch.