• Drain sweetcorn. 
• Roughly chop coriander.
• 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 chicken strips and sweetcorn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add the honey and toss chicken to combine. TIP: Cover the pan with a lid if the corn kernels are poppingout.

• In a second large bowl, combine shredded cabbage mix, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste 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 chicken and corn.
• Drizzle over Greek-style yoghurt and the mayonnaise. Garnish with coriander to serve. Enjoy!