SPICY! This spice blend is hot, use less if you're sensitive to heat. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, Mexican Fiesta spice blend and a drizzle of olive oil. Add the pork strips and toss to coat. Set aside.

Roughly chop the coriander (reserve some leaves for garnish). Drain the sweetcorn. Slice the cucumber into batons. In a second medium bowl, combine the slaw mix and vinegar. Add 1/2 the mango mayonnaise and toss to coat. Set aside.

Heat a medium frying pan over a high heat. When the pan is hot, add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to the bowl with the slaw and toss to combine. Season to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork strips in batches and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.

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

Bring everything to the table to serve. Spread some of the remaining mango mayonnaise on the tortillas. Fill each tortilla with the slaw, cucumber and pork. Garnish with coriander. TIP: For the Calorie Smart option, omit the remaining mango mayo in this step.