• Drain the 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 the 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 plate in 10 second bursts until warmed through.
• Meanwhile, add tomato and a drizzle of vinegar and olive oil to the bowl of charred corn. Season to taste.
• In a second medium bowl, combine shredded cabbage mix and dill & parsley mayonnaise.

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 garnish. Enjoy!

Little cooks: Take charge and help build the tacos!