Mexican Beef Tacos

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In a medium bowl, combine charred corn, avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.

• Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips and Tex Mex spice blend. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to a medium-high heat with a drizzle of olive oil, then add enchilada sauce (see ingredients), the butter, brown sugar and a drizzle of water. Cook until slightly reduced, 1-2 minutes. • Add cooked beef strips and baby leaves to the pan, stirring, until wilted. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.