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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Remove pan from heat, add the honey and toss beef 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 beef and corn.
• Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!