• Drain sweetcorn. Roughly chop tomato. 
• Heat a large frying pan over high heat. Cook corn until lightly browned,  
4-5 minutes. Transfer to a medium bowl and set aside.

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 beef mince, breaking up with a spoon, until just browned, 
4-5 minutes.
• Add classic roast seasoning and cook, stirring until fragrant, 1-2 minutes.
• Remove from the heat, then add onion chutney and a splash of water, 
stirring to combine. 

• Microwave mini flour tortillas on a microwave-safe plate in 10 second 
bursts until warmed through.
• Meanwhile, add tomato and a drizzle of the vinegar and olive oil to the 
bowl of charred corn. Season to taste with salt and pepper.
• In a second medium bowl, combine shredded cabbage mix and  
dill & parsley mayonnaise. Toss to combine.  

Little cooks: Kids can help combine the ingredients for the salsa and slaw.   

• Top each tortilla with herby mayo slaw, beef and charred corn salsa.
• Tear over parsley to serve. Enjoy! 

Little cooks: Take charge and help build the tacos!