• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop tomato. Grate the carrot. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. TIP: Cover the pan with a lid if the corn kernels are “popping” out. Little cooks: Kids can help prep the avocado and grate the carrot!

• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the water and simmer until slightly reduced, 1-2 minutes. Season to taste.

• Meanwhile, to the bowl with charred corn, add tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flourtortillas on a plate for 10 second bursts, until warmed through.

• Spread garlic aioli over each tortilla. • Top with Mexican pork, avocado and charred corn salsa. • Tear over coriander to serve. Enjoy!