• Drain sweetcorn. Roughly chop celery. Thinly slice spring onion. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add celery, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste and set aside.

• 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, combine slaw mix and garlic aioli in a second medium bowl. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Top each tortilla with creamy slaw, Tex-Mex beef strips, tomato salsa and shredded Cheddar cheese. • Tea over parsley to serve. Enjoy! Little cooks: Take the lead and help build the tacos!