• ½ white salad onion, finely sliced into half moons

• 3 sweet banana peppers, sliced into rings

• 800g pork loin, sliced into strips 1cm thick, at room temperature

• 2 tbsp white wine vinegar

• ½ bunch of coriander, leaves and fine stems picked

• 16 small soft tortillas (use corn tortillas for gluten-free)

• 250ml sour cream

• your favourite hot sauce, to serve

For the spice mix

• 2 tsp soft brown sugar

• 2 tsp ground fennel

• 2 tsp ground coriander

• 2 tsp dried oregano (Mexican, if you can get it)

• 2 tsp sweet paprika

• 1½ tsp ground black pepper

• 1 tsp garlic powder

• 1 tsp cayenne pepper

• 1 tsp smoked paprika

For the grilled corn and pineapple salsa

• 2 corn cobs

• ½ under-ripe pineapple, peeled and core removed, cut into wedges lengthways

• extra virgin olive oil

• salt flakes and freshly ground black pepper

• 1 white onion, finely diced

• 2 long green chillies, finely diced

• ½ bunch of coriander, leaves and stems finely chopped

For the salsa dressing

• 2 tbsp extra virgin olive oil

• 1½ tbsp white wine vinegar

• 1 tbsp soft brown sugar

• 2 tsp fish sauce (check gluten-free if required)

• ¼ tsp ground black pepper

For the guacamole

• 5 makrut lime leaves

• 1 tsp salt flakes

• 2 tbsp lime juice

• 2 large ripe avocados, roughly diced

• 1½ tbsp extra virgin olive oil

• 2 tsp green Tabasco