• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine garlic paste, Tex-Mex spice blend and a drizzle of olive oil. Add pork strips, toss to combine. • Drain sweetcorn. • Slice cucumber into thin sticks. • Slice avocado in half, scoop out flesh and thinly slice. • In a second medium bowl, combine slaw mix, avocado, half the garlic aioli and a drizzle of white wine vinegar. Season.

• 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. • Microwave mini flourtortillas on a plate in 10 second bursts, or until warmed through.

• Spread tortillas with remaining garlic aioli. • Fill each tortilla with charred corn slaw and Tex-Mex pork to serve. Enjoy!