• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to 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 soffritto mix and cook, stirring, until softened, 3 minutes. Add garlic paste, Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water and simmer until slightly thickened, 1 minute.

• Microwave mini flourtortillas on a plate for 10 second bursts, until warmed through. • Slice lemon into wedges. • In a medium bowl, combine shredded cabbage mix, a squeeze of lemon juice and half the garlic aioli. Season with salt and pepper.

• 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, shredded Cheddar cheese and pickled onion. • Garnish with torn coriander. Serve with any remaining lemon wedges. Enjoy!