Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the red onion. Put it in a large bowl. Zest the lemon and set aside. Juice the lemon into the onion bowl. Add a pinch of salt and scrunch together with your hands. Set aside to pickle.

Place 2 tortillas in 2 small ovenproof bowls (see step 3 if you don’t have ovenproof bowls). Pop in the oven for 5-10 mins to crisp up and take the form of the bowls. Leave to cool in the bowls.

While the taco bowls bake, cut the remaining tortillas into triangles and lay in a single layer on a baking tray. Bake on the shelf below the taco bowls for 5-10 mins till golden. If you don’t have ovenproof bowls, you can skip step 2 and cut all the tortillas into chips.

Meanwhile, finely chop the tomatoes and add them to the onions. Finely chop the chilli – jalapeño chillies are hot, so you may want to use half, and remove the seeds and pith to reduce the heat. Add the chilli to the bowl and set aside.

Peel and coarsely grate the carrot into a separate bowl. Finely chop the coriander stalks and add to the carrots. Zest the lime and set aside. Squeeze in half the lime juice. Toss together.

Halve the avocado and scoop the flesh into a bowl. Add the lime zest and the remaining juice. Season and mash with a fork till smooth.

Peel the mango and cut the flesh off the stone. Cut the mango into thin slices. Set aside. Finely shred the lettuce. Drain and rinse the black beans.

Heat a small pan for 1 min, then pour in 1 tbsp olive oil. Tip in the black beans and heat gently for 5 mins. Pour in the pickled onions, tomatoes and chilli, along with their lemony pickling liquid. Stir together on the heat for 2 mins to warm through.

Pop the taco bowls on a couple of plates. Divide the lettuce between the bowls. Top with the beans and carrot. Top with the mango slices and a dollop of mashed avocado. Crumble over the feta. Garnish with coriander leaves and lemon zest and serve with the tortilla chips for scooping.