• Finely chop garlic. Thinly slice onion (see ingredients). • In a small bowl, combine vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add to pickling liquid with just enough water to cover onion. Stir to coat and set aside. TIP: If you don't like pickled onion, cook the onion in step 3 with the beef!

• While the onion is pickling, grate carrot. Thinly slice fresh chilli (if using). • In a medium bowl, combine carrot, salad leaves and chilli. Season with salt and pepper and toss to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium-low, then return all the beef back to the pan. Add garlic, the soy sauce and the honey, turning beef to coat, 1 minute. Transfer to a plate. • Meanwhile, microwave mini flour tortillas on a plate for 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!

• Drain pickled onion. • Top tortillas with salad, honey-soy beef and quick-pickled onion. • Spoon over garlic aioli and garnish with crushed peanuts to serve. Enjoy! Little cooks: Take the lead and help build the tacos!