• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7. 
• Halve and deseed the bell pepper. Chop into 1cm chunks. 
• Drain and rinse the corn in a sieve. Peel and grate the garlic (or use a garlic press).
• Halve, peel and thinly slice the onion. 
• Halve the chilli and discard the core and seeds. Finely chop half (double for 4p).

TIP: If you want to avoid turning on your oven you can dry-fry the tortillas in a pan instead.

• Place a large pan over medium-high heat (without oil).
• When the pan is hot, add the onion, pepper, corn and chopped chilli (use less if you don't like spice). 
• Cook, stirring occasionally, until the veg is dark golden brown, 4-5 mins.

TIP: Char in batches if necessary to avoid overcrowding the pan.

• Add the pork, garlic and Central American spice with a drizzle of oil if necessary.
• Fry until cooked through, breaking it up as it cooks, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Add the tomato paste, ½ tsp sugar and 25ml of water (double both for 4p). Simmer for 2-3 mins.
• Season to taste with salt and pepper. Add a splash more water to loosen if required.

• Meanwhile, pop the tortillas in the oven to warm, 1-2 mins.
• Roughly chop the coriander (stalks and all).

• Zest and quarter the lemon.
• In a small bowl, stir together creme fraiche and lemon zest.
• Season to taste with salt, pepper and lemon juice.

• Divide the tortillas between plates, then top with taco filling.
• Dollop with zesty creme fraiche.
• Sprinkle with coriander and serve remaining lemon wedges alongside.