Loaded Pork Soft Tacos with Avocado Salsa

In a bowl, combine the slaw mix with the white wine vinegar and half each of the lime zest and mayonnaise. Finely chop the mint leaves and the coriander. Add half of the fresh herbs to the slaw and toss well to combine. Season to taste with salt and pepper.

Halve and pit the avocado, then remove the skin and dice the flesh. Deseed and finely chop the green chili pepper. In a bowl, combine the avocado with the scallion greens, half of the chili pepper* and 1 tsp lime juice per person. Season to taste with salt and pepper.

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

Drain the corn. Heat the olive oil in a frying pan over medium-high heat. Fry the pork with the white part of the scallions for 3 - 5 minutes. Add the corn and the BBQ sauce and fry for 1 more minute. Season to taste with salt and pepper, then turn off the heat and set aside, covered.

Heat a large clean frying pan over high heat. Warm the tortillas for 1 minute per side, then set aside, covered. In a small bowl, combine the rest of the lime zest and mayonnaise with a splash of lime juice as preferred.