• Grate carrot. Drain sweetcorn. Thinly slice spring onion.
• Slice pork loin steak into 1cm strips.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine pork strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork and sweetcorn, tossing, until golden until lightly browned, 3-4 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat, add the honey and toss pork to combine.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Top each tortilla with slaw and Mexican fiesta pork and corn.
• Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!