• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a good drizzle of olive oil. Add beef rump and toss to coat. Set aside. • Slice lime into wedges. TIP: Pounding the beef ensures that it's extra tender once cooked.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• While the beef is cooking, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. • In a second medium bowl, combine half the garlic aioli and a drizzle of water. Add slaw mix, baby leaves, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper and toss to coat. Little cooks: Take the lead and help combine the slaw.

• Thinly slice spring onion. • Slice beef rump. • Spread remaining garlic aioli on each tortilla. Top each tortilla with slaw and Tex-Mex beef. • Garnish with spring onion. Serve with any remaining slaw and lime wedges. Enjoy! Little cooks: Kids can help build the tacos!