Beer-battered tofu tacos with a chipotle cashew ‘soured cream’ | Sainsbury`s Magazine

Ingredients

• 1 x 100g pack cashew kernels
• juice of ½ lime
• 1 tsp cider vinegar
• 1 tsp spicy chipotle chilli paste
• 1 corn on the cob
• 1 tsp coconut oil or other oil, to brush
• 3 plum tomatoes
• sea salt
• 1⁄2 red onion, finely chopped
• 2 avocados, stoned
• 1 x 396g pack firm tofu (we used Original Cauldron)
• ¼ tsp smoked paprika
• 100g gram flour
• 2 tsp cornflour
• 1 tsp baking powder
• pinch of cayenne pepper
• 150ml Mexican-style beer, such as Desperados or Corona
• 150ml sunflower, rapeseed or olive oil, for frying
• 1 x 10 pack mini tortilla wraps
• 1 Little Gem lettuce, shredded
• a handful of fresh coriander
• crushed dried chilli flakes, to sprinkle
• lime wedges