• Finely chop garlic. Slice pork loin steaks into 1cm strips. • In a medium bowl, combine Asian BBQ seasoning, garlic, the soy sauce and honey. • Add pork strips, tossing to coat. Set aside.

• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Grate carrot. In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside. Little cooks: Take the lead by tossing the salad!

• Drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork strips in batches, tossing, until golden, 2-3 minutes. • When pork is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. TIP: Cover the pan with a lid if the kernels are “popping” out. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Drain pickled onion. • Fill tortillas with salad, Asian-style pork, corn and pickled onion. • Top with mayonnaise and crispy shallots to serve. Enjoy! TIP: If you don't like pickled onions, feel free to leave it out! Little cooks: Take the lead and help assemble the tacos!