• Drain sweetcorn. Roughly chop celery. Slice lemon into wedges.
• Heat a large frying pan over high heat. Cook corn kernels until lightly charred, 5-6 minutes.
• Transfer corn to a medium bowl. Add celery, a squeeze of lemon juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepperand set aside. 

TIP: Cover the pan with a lid if the corn kernels are ʻpopping’ out.

• In a large frying pan, heat a drizzle of olive oil over high heat.

• When oil is hot, cook beef strips and Tex-Mex spice blend, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, in a second medium bowl, combine slaw mix and BBQ sauce Season to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through. 
 
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Top each tortilla with slaw, Tex-Mex beef, celery salsa and Cheddar cheese.
• Tear over parsley to serve. Enjoy!

Little cooks: Take the lead and help build the tacos!