CRISPY CINNAMON POTATO TACOS FROM 'COOK SHARE EAT VEGAN'

Ingredients

• 750 g salad potatoes, halved lengthways and cut into 5mm thick slices
• 1 1/2 tsp ground cinnamon, plus extra to serve
• 1/2 tsp cumin seeds
• 1/4 tsp ground coriander
• 1 tbsp maple syrup
• 3 tbsp rapeseed oil
• Large handful of fresh coriander, roughly chopped
• 1 lime, only the grated zest
• Sea salt flakes and black pepper
• 150 g cashews, soaked and drained
• 100 ml water
• 1 lime, grated zest and juice
• 1 tsp cider vinegar
• 1 tbsp pickled jalapenos
• 100 g sweetcorn kernels, preferably raw
• 4 radishes, finely chopped,
• 1 celery stick, finely chopped
• 2 spring onions, finely chopped
• 1 green chilli, finely chopped
• 1 tbsp each of roughly chopped flat leaf parsley and dill
• 10-12 taco-sized tortillas (I used corn tortillas)
• 200 g rocket leaves
• Lime juice