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

• 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 mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.

• Meanwhile, in a large bowl, combine shredded cabbage mix, carrot, a splash of pickling liquid and a drizzle of olive oil. • Heat mini flourtortillas on a plate in the microwave in 10 second bursts, until warmed through. Little cooks: Take the lead by combining the slaw!

• Drain pickled cucumber. • Top each tortilla with slaw, pickled cucumber and teriyaki pork. • Sprinkle with crispy shallots and drizzle with mayonnaise. Enjoy!