A recipe influenced by the vibrant culture of street food and fusion, including classic SoCal, Mexican and Japanese flavours like avocado, jalapeño, soy and lime to create something vibrant, punchy and summery.

With sprouts still being in season in Ireland I wanted to create something a little special with them. I love the flavour of a well roasted, blackened sprout. A few drops of balsamic as they finish off in the oven really lifts them up. These tacos pack a lot of flavour in, and with a few simple tweaks (the sour cream, honey and cheese) they can be totally vegan.