Mix all the ingredients for the dressing together and whisk to combine. In a large bowl mix the prepared tomatoes, sweet corn, beans, onions and peppers. Pour over the dressing, mix to combine, season to taste and set aside to infuse.

Scoop the avo flesh out into a bowl. Add the spices, seasoning, lemon juice and zest and roughly mash with a fork. Set aside.

Heat the canola oil in a large frying pan over medium-high heat until it begins to shimmer. Carefully place the tacos one at a time into the hot oil and fry for 30 secs per side. (Tip: use a stainless steel slotted spoon to help hold the tacos in the oil). When crispy, remove the tostada from the hot oil and drain on a sheet of kitchen towel. Repeat until all the tostadas are fried.

Combine the mayo and chipotle spice and mix to combine. Tip: if you don't have dry spice, add a few drops of your favourite hot sauce to the mayo instead.

To assemble, spread a generous dollop of avo smash onto each tostada, top with slices of Fry’s Family Golden Crumbed Schnitzels. Load up with spoonful’s of cowboy caviar and a drizzle of chipotle mayo. Top with chopped fresh coriander and sliced jalapenos and serve with limes for squeezing.

Tip: you can cook Fry’s Family Golden Crumbed Schnitzels in the toaster to save time. Toast for 8 minutes or until heated through.

Tip: if you have leftover cowboy caviar, it makes for a delicious party dip with nacho chips, or even with scrambled tofu for breakfast the next day.