• Drain the sweetcorn. Roughly chop tomato. Thinly slice spring onion. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add tomato, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince and Tex-Mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.

• Meanwhile, combine slaw mix and garlic aioli in a second medium bowl. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Top each tortilla with creamy slaw, veggie mince, tomato salsa and shredded Cheddar cheese. • Tea over parsley to serve. Enjoy! Little cooks: Take the lead and help build the tacos!