• Finely chop onion (see ingredients) and garlic. Grate carrot. • In a small bowl, combine teriyaki sauce, the white wine vinegar and brown sugar. Season with pepper. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster! Little cooks: Kids can help with pickling the cucumber.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion until softened, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add teriyaki sauce mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.

• Meanwhile, combine shredded cabbage mix, carrot, a splash of pickling liquid and a drizzle of olive oil in a large bowl. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.

• Drain pickled cucumber. Top tortillas with slaw, pork and pickled cucumber. • Sprinkle with crispy shallots and drizzle with mayonnaise to serve. Enjoy!