Mexican Pork Tacos

Roughly chop the coriander (reserve some leaves for garnish!). Drain the sweetcorn. Slice the cucumber into long batons. In a second medium bowl, combine the slaw mix, coriander and vinegar. Add ½ the mango mayonnaise and toss to coat. Set aside.

Heat a medium frying pan over a high heat. Once hot, add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to the bowl with the slaw and toss to combine.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork strips and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.

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