Banh-Mi-Style Veggie Mince Tacos

• In a small bowl, mix the mayonnaise with the sweet chilli sauce.
• In salad bowl, combine the rest of the red wine vinegar, ponzu (see Tip) and 1/3 of the chili-mayonnaise. Add the slaw mix and toss everything together. Season to taste with salt and pepper.
• Roughly chop the coriander and peanuts. Cut half the lime into wedges and juice the rest.
• Cut the top off of the red chili pepper*, then roll it in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then slice into thin rings.

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

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

• Heat a clean frying pan over medium-high heat. Stack two tortillas in the pan and heat for 1-2 minutes, then flip and heat for another 1-2 minutes. Set aside under a clean tea towel to keep warm.
• Meanwhile, heat a drizzle of sunflower oil in another frying pan over medium-high heat.
• Fry the veggie mince with the white part of the scallions for 3 minutes, then stir in the lime juice, garlic and Vietnamese sauce. Fry for 1 more minute until the sauce has evaporated.