• Thinly slice onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Meanwhile, finely shred cos lettuce (see ingredients). Thinly slice apple into sticks. Using a vegetable peeler, slice carrot into ribbons.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders. until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Drain pickled onion, reserving some pickling liquid. Slice plant-based crumbed chicken tenders. • In a large bowl, combine cos lettuce, carrot, apple, reserved pickling liquid and a drizzle of olive oil. Season to taste. • Bring everything to the table. Build your own tacos by topping with plant-based mayo, cos salad, plant-based crumbed chick'n tenders and pickled onion. Enjoy!