• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Trim the carrot, then coarsely grate (no need to peel).
• Halve the cabbage, cut out and discard the tough core. Thinly slice.
• In a bowl, mix the carrot and cabbage with the aioli. Season to taste with salt and pepper.

TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.

• Zest and quarter the lime.
• Peel and grate the garlic (or use a garlic press).
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Halve the chilli and discard the core and seeds. Finely chop.

• Place a pan over medium-high heat (no oil).
• Once hot, fry the beef until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Add the ginger and garlic. Cook for 30 secs.
• Stir in miso paste, lime zest, 1 tbsp water (per 2P) and a squeeze of lime juice. Simmer for 2-3 mins.
• Pop the tortillas into the oven to warm, 1-2 mins.

• Fill your tortillas with cabbage slaw and fragrant beef. 
• Top with a drizzle of sweet Asian sauce. 
• Finish with a scattering of peanuts and chopped chilli (use less if you don't like spice). 
• Serve remaining lime wedges alongside for squeezing over.