• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Finely chop garlic. In a medium bowl, combine garlic, Mexican Fiesta spice blend and a drizzle of olive oil. Add pork strips, tossing to coat. Set aside. • Drain the sweetcorn. Slice cucumber into thin sticks. Set aside. • In a second medium bowl, combine slaw mix and a drizzle of vinegar. Add 1/2 the smokey aioli. Toss to coat. Season with salt and pepper to taste. Set aside.

• Heat a large frying pan over high heat. • Cook corn kernels until lightly charred, 4-5 minutes. • Transfer to bowl with the slaw and toss to combine. Season to taste. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork, in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • When pork is almost ready, microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through.

• Roughly chop coriander. • Spread tortillas with remaining smokey aioli. Fill each tortilla with a helping of slaw, Mexican-spiced pork and cucumber. • Garnish with coriander to serve.