FTC - NZ All-American Beef Tacos

Grate the carrot (unpeeled). In a large bowl, combine the carrot, shredded cabbage mix, smokey aioli and a drizzle of olive oil. Season with salt and pepper. Set aside.

Roughly chop the tomato. Add the tomato, white wine vinegar and a drizzle of olive oil to the charred corn. Season with salt and pepper, stir to combine and set aside.

In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef strips and toss to coat. In large frying pan, heat a drizzle of olive oil over a high heat. Add the beef strips and cook, in batches, until browned and cooked through, 2-3 minutes. Remove from the heat. Season with salt and pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Roughly chop the coriander.