Smoky Meat-Free Mince, Pineapple & Red Onion Tacos

Peel your red onion[s] and finely slice 3 rings per person, then dice the remaining onion[s]

Add the red onion rings and your 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-high heat

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

Chop your coriander finely, including the stalks

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

Peel and finely chop (or grate) your garlic

Once the onion has softened, add the chopped garlic and your meat-free 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 and cook for a further 7-8 min or until the meat-free mince is beginning to brown all over – this is your smoky meat-free mince

Wash your lettuce and pat it dry with kitchen paper, then separate the outer leaves and shred the inner core

Drain and finely dice your pineapple slices

Combine the shredded lettuce, diced pineapple and your 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 liquid