• Thinly slice red onion (see ingredients).
• In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch 
onion in your hands, then add to pickling liquid. Add just enough water to cover 
the onion and stir to coat. Set aside.
• Drain sweetcorn. Grate carrot.
• Shred baby cos lettuce (see ingredients). 
Little cooks: Under adult supervision, older kids can help grate the carrot!

• In a small bowl, combine the soy sauce, garlic stir-fry sauce and the water. 
Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. Remove pan from heat, then pour in the garlic-soy mixture. Stir until combined and heated through. 

• Microwave mini flourtortillas 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! 

• Drain pickled onion.
• Build your tacos by spreading the mayonnaise over each tortilla. Top with some 
cos lettuce, grated carrot, garlic beef and pickled onion.
• Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy! 
TIP: If you don’t like pickled onions, feel free to leave it out!
Little cooks: Take the lead and help build the tacos!