Pan-Asian Fusion Tacos with Veggie Mince & Slaw

• Finely chop the scallions, keeping the white part separate from the greens. Set aside the greens to use later as garnish.
• Crush or mince the garlic.
• Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the mince with the white part of the scallions for 3 minutes.
• Cut half of the lime into wedges and then juice the rest.

• To the frying pan, add the lime juice, the garlic and the Vietnamese-style sauce.
• Fry for 1 minute or until the liquid has evaporated, then take the pan off the heat and set aside.
• In a small bowl, combine the mayonnaise with the sweet chili sauce.

• In salad bowl, combine the ponzu with the rest of the red wine vinegar and a third of the sweet chili mayonnaise (see Tip).
• Transfer the slaw mix to the salad bowl and toss well to combine.
• Season to taste with salt and pepper.

Tip: if you're watching your salt intake, omit the ponzu here and add some later as preferred when serving.

• Deseed the chili pepper* and slice it into thin rings.
• Roughly chop the coriander and the peanuts.
• Heat a clean frying pan over medium-high heat and warm the tortillas for 1 - 2 minutes per side.

*Take care, this ingredient is spicy! Use as preferred.