This K-Mex mash-up enlivens taco night with a hint of spice. Pan-fried pork and chilli-laced cabbage make for a delicious filling to tortillas topped with quick and crisp pickled vegetables for a fresh finish.
Crush garlic. Place pork and garlic in a bowl with vegetable oil, season with salt and mix to combine. Set aside to marinate for 10 minutes. While the pork is marinating, continue with step 2.
Thinly slice the cabbage. Halve both carrot and cucumber lengthways and slice into half moons.
Place rice wine vinegar and sesame oil in a bowl with carrot and cucumber and a pinch of salt. Toss to combine and set aside to lightly pickle.
Heat a frypan over medium heat. Add pork and cook, in batches if necessary, for 4–5 minutes or until slightly caramelised and cooked through.
Add cabbage to pan and cook, stirring occasionally, for 10 minutes or until wilted. Add chilli bean paste and sesame seeds and stir to combine.
Warm tortillas in a dry frypan for 1 minute each side and keep warm in a clean tea towel. Carefully separate lettuce leaves. Fill tortillas with carrot and cucumber pickle, lettuce leaves, pork and cabbage and mayonnaise.