Roughly chop the baby spinach leaves. Cut the lemon (see ingredients) into wedges. Finely chop the garlic.

In a medium bowl, combine the garlic aioli with a generous squeeze of lemon juice. Add the slaw mix and chopped baby spinach and toss to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the pulled pork, garlic and Tex-Mex spice blend (see ingredients), breaking up with a spoon, until fragrant, 2 minutes.

Add the tomato paste and a generous squeeze of lemon juice to the pork and cook, stirring, for 2 minutes.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Bring everything to the table to serve. Build your tacos by filling the tortillas with the slaw, pulled pork and shredded Cheddar cheese. Drizzle over the mild chipotle sauce. Serve with the remaining lemon wedges.