Crispy Cinnamon Potato Tacos | SheerLuxe

Ingredients

• 750g of salad potatoes, halved lengthways and cut into 5mm thick slices
• 1½ tsp of ground cinnamon, plus extra to serve
• ½ tsp of cumin seeds
• ¼ tsp of ground coriander
• 1 tbsp of maple syrup
• 3 tbsp of olive or rapeseed oil
• Large handful of fresh coriander, roughly chopped
• Grated zest of 1 lime
• 1 tsp of cider vinegar
• 1 tbsp of pickled jalapeños
• Sea salt flakes and black pepper
• 100g of sweetcorn kernels, preferably raw
• 4 radishes, finely chopped
• 1 celery stick, finely chopped
• 2 spring onions, finely chopped
• 1 green chilli, finely chopped
• Grated zest and juice of 1 lime
• 1 tbsp of roughly chopped flat leaf parsley
• 1 tbsp of roughly chopped dill
• 10-12 taco-sized tortillas
• 200g of rocket leaves
• Lime juice