Step 1

a) Halve, peel and thinly slice the red onion. b) Put the rice vinegar into a small bowl and add the sugar for the pickle (see ingredients for amount). c) Season with salt and pepper, add half the red onion and stir to coat. Set aside.

Step 2

a) Halve the peppers and discard the cores and seeds. Slice into thin strips. b) Peel and grate the garlic (or use a garlic press).

Step 3

a) Heat a drizzle of oil in a frying pan on medium-high heat. b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break if up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. c) Stir the peppers and remaining red onion into the mince and continue cooking until softened, 4-5 mins.

Step 4

a) Preheat your oven to 200°C. b) Meanwhile, mix half the sriracha with the mayonnaise (see ingredients for amount) in a small bowl (add less sriracha if you don't like heat).

Step 5

a) When the onions and peppers are softened and the beef is cooked through, add the garlic and ginger puree to the pan. IMPORTANT: The mince is cooked when no longer pink in the middle. b) Stir and cook until fragrant, 1 min. c) Stir in the soy sauce, ketjap manis, honey (see ingredients for amount) and remaining sriracha. Bring to a bubble, simmer for 1-2 mins, then remove from the heat. d) Meanwhile, pop the tortillas onto a baking tray and into your oven to warm through, 2-3 mins.

Step 6

a) Lay out the warmed tortillas on plates (3 per person). b) Spread on the sriracha mayo with the back of a spoon. c) Top with spoonfuls of the beef mixture and finish with the pickled red onion - as much as you'd like. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!