Prepare the pickled onions so they have time to rest and soak in all the flavour. Slice the red onions into thin rounds.

Boil 1 ½ cups of water, adding spices; black pepper, white sugar, and 1 ½ cups of white vinegar – equal parts water vs vinegar.

When the water is boiling, turn the heat off and add the sliced onions until they are submerged in liquid and set aside.

Using a blender, add 5 green tomatillos, 1 or 2 jalapeño chillis, ¼ of a white onion, 1 garlic clove, 1 bunch of coriander. Add all to the blender and set aside.

Chipotle Mayo - add mayo and Gran Luchito into a small bowl & mix for garnish. Set aside.

Julienne 1 red radish for garnish. Set aside.

Slice avocados for garnish. Set aside.

Heat vegetable oil to 170°C in a deep fryer or frying pan. Once the oil reaches temperature, fry the v2schnitzel for about 8-10 minutes.

When cooked, remove from the oil and place on a tray lined with kitchen paper to cool.

Heat a separate frying pan to 170°C to cook the corn tortillas. There is no need for any oil! Heat until cooked through.

Place corn tortillas down on a wooden board or plate and add your v2schnitzel and garnishes including green salsa, pickled onions, red radish and chipotle mayo.

Top with a garnish of coriander, sliced avocado and a squeeze of fresh lime. Listo!!!!