Lemongrass Beef & Pea Pod Slaw Tacos

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef mince, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Drain oil from the pan. • Add ginger lemongrass paste, garlic and the soy sauce. Cook, stirring, until fragrant, 1-2 minutes. Remove from heat.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine pea pods, and shredded cabbage mix. Drizzle with olive oil and vinegar, season with salt and pepper and toss to coat.

Little cooks: Lend a hand by tossing the slaw to coat.