Smoky Lean Pork, Pineapple & Red Onion Tacos

Peel your red onion[s] and slice into rings, 1 per person, then dice the remaining onion

Add the onion rings and red wine vinegar to a shallow bowl and set aside to pickle until serving – these are your quick-pickled red onion rings

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 8-10 min or until softened

Chop your coriander as finely as you can, including the stalks

Combine your mayo with 2 tsp [3 tsp] [4 tsp] cold water and the chopped coriander – this is your herby mayo

Peel and finely chop (or grate) your garlic

Once the onion has softened, increase the heat to high and add the chopped garlic and your mince (remove the paper if required!) to the pan, breaking it up with a wooden spoon as you go

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and soy sauce, then cook for a further 8-10 min or until the mince is cooked through (no pink meat!) and starting to crisp – this is your smoky mince

Wash your lettuce, then separate the outer lettuce leaves and finely shred the inner core[s]

Drain and finely dice your pineapple

Tip: Don't chuck pineapple juice down the drain. Instead, add it to your smoothies, cakes or marinades!

Combine the shredded lettuce, diced pineapple and chilli flakes (not a fan of spice? Just add a little!) in a bowl with plenty of black pepper – this is your pineapple salsa

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Drain the quick-pickled red onion rings and discard the vinegar