For the quick pickled onion

• 1 small red onion, peeled, halved and sliced into half moons
• 2 limes, juice only

For the hot sauce

• 125g/4½oz mayonnaise
• 2 tsp gochujang paste, or other hot sauce, to taste

For the corn relish

• 1 x 198g/7oz tin sweetcorn, drained
• 1 fresh red chilli, finely diced (de-seed if you don’t like too much heat)
• 3 tbsp chopped fresh coriander
• salt, to taste

DON’T MISS:

Preheat the oven to 220 degrees Celsius. Begin preparing the sides for the tacos, first putting the red onion slices…