• Drain sweetcorn. Roughly chop celery. Slice lemon into wedges.
• Heat a large frying pan over high heat. Cook corn until lightly charred, 
5-6 minutes.
• Transfer corn to a large bowl. Add 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. 

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Return 
frying pan to medium-high heat with a drizzle of olive oil. Cook beef 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!

• Top each tortilla with smokey slaw, Tex-Mex beef, corn salsa and 
Cheddar cheese.
• Tear over coriander and dollop sour cream to serve. Enjoy! 

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