• Preheat oven to 220°C/200°C fan-forced. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add premium pork fillet, turning to coat. • Heat a drizzle of olive oil in a large frying pan over high heat. Sear pork until browned, 1 minute on all sides. • Transfer pork to a lined oven tray and roast, 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.

• Meanwhile, thinly slice capsicum, red onion and red radish. • SPICY! The pickled jalapeños are hot, use less if you're sensitive to heat. Roughly chop pickled jalapeños (if using). • In a small bowl, combine tomato relish and pickled jalapeños.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook capsicum and onion, until tender and slightly charred, 4-5 minutes. Transfer to a bowl, season and cover to keep warm.

• While pork is resting, in a large bowl, combine deluxe salad mix, red radish and mayonnaise. Season to taste.

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

• Thinly slice pork and toss in resting juices on oven tray. • Bring everything to the table. Build tacos by topping tortillas with radish salad, Tex-Mex pork, charred veggies, light sour cream and spicy volcano sauce to serve. Enjoy!