Crispy Chicken Soft Shell Tacos with Avocado Salsa

To make sour cream, add cashews, apple cider vinegar, sea salt and water to a high speed blender and blend on high until smooth and creamy. Set aside.

Make the avocado salsa by combining diced avocado, lime juice, coriander, red onion, salt and olive oil. Toss gently to combine. Cover and set aside.

In a seperate medium sized bowl, place tapioca starch, paprika, salt and pepper into a bowl and stir to combine.

Add chicken to the bowl and toss to coat all of the chicken evenly in the mixture.

Bring 2 tbsp olive oil in a frypan to a medium heat. Once heated, add chicken strips to the pan, being careful not to overcrowd the pan. Cook the first batch for 5 minutes on each side or until golden and cooked through. Transfer to a plate, cover with a clean tea towel to keep warm and cook the remaining chicken.

While the chicken is frying, warm tortillas individually by placing one at a time in a seperate frypan on a high heat, flipping when the tortilla starts to puff up. Cook on the second side for about 30 seconds before transferring to a plate. Cover with a clean tea towel to keep warm.

To serve, place a tortilla onto a plate and top with ice berg lettuce, chicken strips and a spoonful each of avocado salsa and cashew sour cream. Serve warm with extra lime and coriander if desired.