• Cut avocado into small cubes. Finely chop tomato. Grate carrot. Roughly chop coriander. Zest lemon to get a generous pinch and slice into wedges. Drain sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl to cool slightly.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Add carrot and Tex-Mex spice blend and cook 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 until heated through and well combined, 1 minute.

• Add avocado, tomato, coriander, lemon zest and a generous squeeze of lemon juice to the corn and toss. Season. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Fill each taco with Tex-Mex pork and charred corn and avocado salsa. • Top with light sour cream and serve with any leftover lemon wedges.