• Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. • Meanwhile, thinly slice cucumber into half-moons. Roughly chop tomato. Grate the carrot. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the water and simmer until slightly reduced, 1-2 minutes. Season to taste.

• Meanwhile, to the bowl with charred corn, add tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Spread garlic aioli over each tortilla. • Top with Tex-Mex pork, cucumber and charred corn salsa. • Tear over coriander to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!