Preheat your oven to 200°C. Halve the baby plum tomatoes. Add the oil for the dressing (see ingredients for amount) and cider vinegar to a medium bowl, season with salt and pepper and mix to combine. Keep the dressing aside for now. Add the soured cream and chipotle paste (use less if you don't like too much heat) to another bowl, mix to combine.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat. Add the chorizo and fry until it starts to brown on the outside, 3-4 mins. Stir in the red pepper chilli jam, sugar and the water for the sauce (see ingredients for both amounts). Bubble until thickened, 3-4 mins, then set aside.

Pop the panko breadcrumbs into a bowl and season with salt and pepper. Add the cornflour and central American style spice mix to another bowl, along with the water for the batter (see ingredients for amount). Season with salt and pepper and whisk until well combined. Pour enough oil into a frying pan so that it is 2cm deep. Put on high heat. Meanwhile, dip the chicken into the cornflour mixture, then the breadcrumbs, ensuring it's completely coated. Pop the chicken onto a plate. IMPORTANT: Wash your hands after handling chicken and its packaging.

Once the oil is hot, carefully lay the chicken pieces into the pan and fry until golden-brown and cooked through, 6-8 mins total. Turn every 2-3 mins. Once cooked, transfer the chicken pieces to a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Just before you're ready to serve, pop the tacos into the oven to warm, 2-3 mins. Once everything is ready, add the pea shoots and baby plum tomatoes to the dressing bowl, toss to coat. Lay 3 tacos per person onto each plate. Spread the chipotle soured cream mix over the tacos. Top with some salad, the popcorn chicken and then the chorizo jam. Serve with the wedges and any leftover salad alongside. Enjoy!