For the Chicken and Cashew Filling:

1. In a mixing bowl, combine the cubed chicken with olive oil, crushed garlic, smoked paprika, cumin, ground coriander, ancho chili powder, espazote or oregano, and kosher salt. Toss well to coat the chicken evenly with the spices. Allow it to marinate for about 15-20 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook until it’s browned and cooked through, about 5-7 minutes. Make sure to stir occasionally for even cooking.
3. In the last minute of cooking the chicken, add the cashews to the skillet and cook for an additional minute, stirring to combine and slightly toast the cashews. Remove from heat and set aside.

For the Guacamole:

1. Cut the avocados in half and remove the pits. Scoop the avocado flesh into a bowl.
2. Add lemon juice, crushed garlic, ancho chili powder, and kosher salt to the bowl.
3. Mash the ingredients together using a fork until you achieve your desired guacamole consistency. Taste and adjust the seasonings if needed.
4. Or follow my recipe for a smooth and creamy Guacamole.

For the Salsa:

1. Chop the cherry tomatoes into small pieces and finely dice the red onion.
2. In a bowl, combine the chopped tomatoes and red onion.
3. Add lime juice, fresh coriander (if using), fresh chili (if using), salt, and pepper. Mix well to combine.

For the sour cream sauce:

1. In a bowl, whisk together sour cream, 0% fat Greek yogurt, lime juice, and a pinch of salt. Adjust the salt to taste.

Optional but delicious:

1. Grill your sweetcorn cobs for a few minutes in a griddle pan for a bit of smokiness and pretty marks.
2. Once cool enough to handle, cut the corn off the cobs with a knife. I do this in a large bowl with a small bowl turned over at its bottom, to stand the cobs on. This prevents the kernels from scattering everywhere.

To Assemble the Tacos:

1. Warm the wholewheat tortilla wraps according to package instructions. I usually heat them for 30 seconds in the microwave.
2. To each tortilla, add a layer of shredded romaine lettuce, followed by the cooked chicken and cashew mixture.
3. Top with a spoonful of guacamole, salsa, sour cream and Greek yogurt sauce, fresh sweetcorn, shredded cheese, and chopped spring onions.
4. Serve the tacos immediately and enjoy the burst of flavours and textures!