• Roughly chop capsicum. Finely chop tomato. Grate carrot. Zest lemon to get a generous pinch, then slice into wedges. Drain sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Set aside in a medium bowl to cool slightly. TIP: Cover the pan with a lid if the kernels are "popping" out.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook capsicum, carrot and Tex-Mex spice blend, until softened, 1-2 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add enchilada sauce and the water and cook, stirring, until heated through and well combined, 1 minute.

• Add tomato, lemon zest and a generous squeeze of lemon juice to the corn. Season with salt and pepper. Toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Fill each taco with Tex-Mex pork and charred corn salsa. • Serve topped with light sour cream.