Step one is to prepare your pickled onions, so they have time to rest and soak in all the flavour. First step is to slice the red onions into thin rounds

Boil 1½ cups of water, adding spices: black pepper, white sugar, and 1½ cups of white vinegar – equal parts water vs vinegar

When the water is boiling, turn the heat off and add the sliced red onion until they’re submerged in liquid and let them cool. In some states in Mexico, they use white onion for this condiment. Use what you have on hand.

Now we start on the salsa! Using a blender, add your 5 green tomatillos, 1 or 2 jalapeño chilli depending on your level of spice tolerance, 1 x quarter of a white onion, 1 garlic clove, 1 bunch of coriander. Incorporate all in the blender and set aside

Chipotle Mayo - Add your Kewpie mayonnaise and Gran Luchito into a small and mix to garnish your taco at the end - Set aside

Julienne 1 red radish for garnish – set aside

Slice avocadoes for garnish – set aside.

Heat vegetable oil to 170 °C in a deep fryer or frying pan. Once the oil reaches the desirable temperature, fry the v2schnitzel for about 8-10 minutes.

When it is cooked, remove from the oil onto a tray lined with kitchen paper and set aside.

Heat a separate frying pan to 170 °C to heat to cook your corn tortillas. There is no need for any oil! Heat until cooked through.

Place corn tortillas down on a wooden board or plate and add your v2schnitzel and garnishes to your liking including green salsa, pickled onions, red radish and chipotle mayo.

Top with a garnish of coriander, sliced avocado and a squeeze of fresh lime. Listo!!!!