• Slice cucumber into thin half-moons. Roughly chop celery. Slice lemon
into wedges.
• In a large bowl, combine cucumber, celery, a squeeze of lemon juice and a 
drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper
and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook plant-based mince, sliced onion and Tex-Mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.

• Meanwhile, in a medium bowl, combine slaw mix and BBQ sauce. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. 

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot! 

• Finely chop parsley. 
• Top each tortilla with smokey slaw, ex-Mex plant-based mince, cucumber salsa and Cheddar cheese.
• Sprinkle over parsley to serve. Enjoy! 

Little cooks: Take the lead and help build the tacos!