Sweet Thai Style Pulled Beef Tacos

Meanwhile, in a medium bowl, combine the mayo and sriracha (add less if you'd prefer things milder).

Add the coleslaw mix and stir together. Season with salt and pepper, then set your slaw aside.

In another large bowl, mix together the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Remove the beef from the packet and cut into 2cm chunks (reserve the juices in the packet to add later).

When the chips have 10 mins remaining, place a medium saucepan on medium-high heat with a drizzle of oil.

Once hot, add the beef, its juices and the red Thai curry paste. Season with salt and pepper. Use a spoon to break up the beef as it cooks. Simmer until thickened, 4-5 mins. IMPORTANT: Ensure the beef is piping hot throughout.

A few mins before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Once the beef is cooked, stir through the sweet chilli sauce.

Add the baby leaves to the bowl of dressing and toss to dress. TIP: Don't add the leaves too early or they'll go soggy.