Set a large frying pan over high heat. Heat a splash of olive oil, then fry the pineapple for 2-3 minutes per side or until nicely caramelised. Remove from the heat and allow to cool before slicing into bite sized pieces.

Add the vinaigrette ingredients to a small bowl and whisk to combine. Taste and adjust the seasoning and then set aside.

Add the mayonnaise ingredients to a bowl and whisk to combine.

Cook the Fry’s Pland Based Chick’n Style Burgers according to the packaging instructions. Heat the tacos in a dry frying pan to warm. Place into a pot with a lid to keep warm and pliable.

To assemble, give each taco a dollop of mayonnaise then add a bed of sliced lettuce. Slice the plant based patties in half and add 2 halves to each taco. Top with caramelised pineapple chunks and mango or papaya and spring onions. Give each taco another drizzle mayonnaise and top with a spoon of jalapeno vinaigrette. Serve and enjoy!