• Thinly slice red onion (see ingredients). • Grate carrot. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add just enough water to cover onion and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is hot, use less if you’re sensitive to heat. Add carrot and cook, stirring, until softened, 3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water and simmer until slightly thickened, 1 minute. Season to taste with salt and pepper.

• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Slice lime into wedges. • In a medium bowl, combine shredded cabbage mix, a squeeze of lime juice and half the garlic aioli. Season to taste.

• Drain pickled onions. Bring everything to the table to serve. • Build your tacos by spreading a layer of the remaining garlic aioli over the tortillas. Top with slaw, Mexican pork, Cheddar cheese and pickled onion. • Tear over coriander. Serve with any remaining lime wedges. Enjoy!