Step 1

Heat up 1 tbsp of olive oil in a large frying pan. Add diced onion and fry on a gentle heat until translucent.

Step 2

Add diced garlic, fry on a gentle heat, until soft and fragrant, stirring the whole time.

Step 3

Mix dry spices into the onion-garlic mixture, stirring the whole time.

Step 4

Throw in drained black beans, a splash of water and a good pinch of salt.

Step 5

Squash some of the beans with the back of the fork. Cook on low heat until the beans thicken a little - add another splash of water if the pan is looking dry.

Step 6

Season with lime juice and more salt if needed. Set aside to cool.

Step 7

Place apple vinegar, ¼ cup of water, sugar and salt in a very small pot. Bring to the boil.

Step 8

Place diced onion in a glass jar and pour hot marinade over it. Allow it to cool.

Step 9

Slice plantain into thick slices on the diagonal. Sprinkle them with the seasoning mix and salt on both sides.

Step 10

Heat up a tablespoon of oil in a non-stick pan.

Step 11

Place seasoned plantain slices in the hot oil and allow them to fry for a minute or two on one side, until golden. Flip to the other side and fry until golden. Set aside.

Step 12

Immerse cashews and pepitas in boiling water for 30 minutes. Set aside.

Step 13

Drain them and place in a blender with the rest of the ingredients and a splash of water - blend until creamy and smooth.

Step 14

Adjust seasoning as desired, place in the fridge to thicken.

Step 15

Assemble your tacos by speading some refried beans at the bottom of each taco, topping with fried plantain and avocado chunks. Top with coriander crema, pickled onions, spiced pepitas and coriander.