To make the corn salsa, heat 1 tablespoon of the oil in a medium saucepan over high heat. Add the corn and cook, stirring occasionally, for 2 minutes or until coloured and just tender. Tip into a bowl, add the remaining ingredients and mix well. Taste and adjust the seasoning if needed, then set aside.

For the baja sauce, using a mortar and pestle, pound together the peppercorns, chilli, coriander and lime juice to form a rough paste. Stir in the sour cream and oil and season to taste with salt. Set aside. Cut the avocado in half, remove the seed but don’t throw it away. Divide the lime juice, oil and sour cream between the two halves and mash with the flesh to form a rough guacamole.

Season to taste with salt and pepper. To preserve the green colour, return the seed to the centre of the avocado and gently press the two halves together until you’re ready to serve. Cook V2 Schnitty shallow fried ( start in medium heat to don’t burn the crumbs and baste for more uniform cooking ) or in the air fryer whatever jingle your bells and drain on paper towel, carve ( on an angle better presentation) and season with salt and pepper.

To assemble, spread a spoonful of guacamole in the centre of a soft tortilla. Place a hard taco shell on top and gently press the two together, using the guacamole as glue. Set aside and repeat with remaining taco shells and tortillas. Spoon some salsa into the base of each hard taco, top with the Schnitty slices and drizzle over the baja sauce. Eat immediately.