Heat the rapeseed oil in a frying pan over a medium heat and gently fry the peppers and onions until they start to soften.

Add the garlic, beef strips and mushrooms and fry until the meat starts to brown. Stir in the spices and give everything a good stir until the meat and vegetables are fully coated. Cook for a further minute then remove from the heat and pour into a serving bowl.

To make the coleslaw, grate the cabbage, apples and carrot into a bowl. Add the lemon juice, natural yogurt and apple cider vinegar, then season with a little black pepper and stir well.

Use a cookie cutter to cut out mini tacos from the tortillas. You can use the leftover pieces for breadcrumbs and freeze.

To serve, spoon a heaped mixture of the meat and vegetables onto a taco, add a tablespoon of coleslaw and top with a slice of avocado, a sprinkle of cheese and a dollop of sour cream. Make about 16 tacos and place on to a serving tray, then sprinkle over the coriander and serve.Note: Be sure to chop the beef into small bits for babies.