• Drain sweetcorn. 
• Slice avocado (see ingredients) in half, scoop out flesh and roughly chop.
• Slice pork loin steaks 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.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork and sweetcorn, tossing, until golden until lightly browned, 3-4 minutes.
• Remove pan from heat, then add the honey and toss pork to combine.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Meanwhile, slice lemon into wedges. 
• In a second large bowl, combine shredded cabbage mix, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with saltand pepper and toss to combine.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. 

• Top each tortilla with slaw and Mexican Fiesta pork and corn.
• Drizzle over sour cream, sprinkle with shredded Cheddar cheese and tear over coriander. Serve with any remaining lemon wedges. Enjoy!