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Mash the kidney beans into a thick paste, leaving a little texture, then mix with the cornflour, soy sauce, hoisin, rice wine vinegar, maple syrup, sriracha, garlic and ginger until well combined.
Press the bean mixture thinly onto corn tortillas.
Mix the breadcrumbs and sesame oil on a plate, then press each taco bean-side down into the breadcrumbs to coat.
Pan fry bean-side down in a little oil until golden and crispy, then flip and cook the other side briefly.
For the quick pickles, mix the rice wine vinegar, maple syrup and salt, then add the carrot and cucumber and leave to pickle while the tacos cook.
Mix the mayo, soy sauce, sriracha and lime juice until smooth, then load up the tacos with the quick pickles, fresh coriander, sauce and sliced chilli.