Southern fried pineapple tacos

For the chimichurri, in a bowl mix the finely chopped herbs, the garlic, chilli, juice of 2 limes and the olive oil; season with salt and set aside. In a small bowl, stir together the mayonnaise, 1 tsp chipotle paste and the remaining lime juice; season with salt and set aside.

In a large, shallow bowl, use a fork to whisk together 70g cornflour, the fajita spice blend and ¼ tsp salt. In another shallow bowl, whisk together the remaining 100g cornflour, ¼ tsp salt, 1 tsp chipotle paste, the vinegar and oat milk.

Pour the vegetable oil into a deep frying pan and set it over a high heat until it reaches 200ºC on a thermometer (you can also test this by dropping in a small piece of bread; if it turns golden after 10 seconds, the oil is hot enough). Line a baking tray with kitchen paper. Working in batches, dredge each wedge of pineapple in the dry mix followed by the wet mix, then carefully lay in the oil in the pan. Cook for 3 minutes, flipping halfway, until golden and crisp. Carefully transfer to the kitchen paper and immediately sprinkle with a little salt. Repeat with the remaining pineapple. Meanwhile heat the taco wraps according to pack instructions.

Put everything out so people can help themselves, topping the warm tacos with chipotle mayo, a wedge of fried pineapple, a spoonful of chimichurri, and a scattering of sliced radishes and whole coriander leaves, plus the lime wedges to squeeze over.