Mexican Pulled Pork Tacos

Heat a large frying pan over a high heat. Once hot, add the sweetcorn and cook, tossing occasionally, until golden and lightly charred, 5 minutes. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. Add the tomato paste and cook off for 2 minutes. Add the water and brown sugar and stir to combine. Add the pulled pork to the spiced tomato sauce and stir to coat. Cook until heated through, 2 minutes. Season to taste with salt and pepper.

To the bowl with the charred sweetcorn, add the slaw mix, sour cream, lime juice and a good pinch of salt and pepper. Toss to coat.

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