Step 1

• Roughly chop mild chorizo. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chorizo until golden, 8 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add Tex-Mex spice blend, garlic and tomato paste and cook until fragrant, 1 minute. • Add the water and simmer until slightly reduced, 1 minute. Season to taste.

Step 2

• While chorizo is cooking, roughly chop tomato and pickled jalapeños (if using). Drain sweetcorn. Grate carrot. • In a medium bowl, combine tomato, corn, jalapeños and a drizzle of olive oil. Season, then toss to combine. • In a large bowl, combine shredded cabbage mix, carrot and a good drizzle of white wine vinegar and olive oil. Season, then toss to combine.

Step 3

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

Step 4

• Build your tacos by filling with slaw and Tex-Mex chorizo. • Top with jalapeño-corn salsa and light sour cream. • Tear over coriander to serve.