• Preheat oven to 220°C/200°C fan-forced. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine tenderised pork fillet, Mexican Fiesta spice blend and a drizzle of olive oil. Season. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes.

• Transfer pork to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. • Remove from oven and cover with foil. Set aside to rest for 10 minutes.

• Slice avocado in half, scoop out flesh. Slice lemon into wedges. Thinly slice spring onion. • In a second medium bowl, mash avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Season to taste. • In a small bowl, combine mild chipotle sauce and mayonnaise.

• Drain pineapple slices and reserve the liquid. • Wipe out the frying pan and return to high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to the chopping board, then roughly chop.

• In a large bowl, combine shredded cabbage mix, some reserved pineapple liquid (1 tbs for 2 people / 2 tbs for 4 people), a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

• Thinly slice pork and bring everything to the table to serve. • Spread each tortilla with some guacamole. • Build each taco with some slaw, Tijuanastyle pork, charred pineapple and chipotle mayonnaise. • Crumble over feta (see ingredients) and garnish with spring onion to serve. Enjoy!