Crumbed Pork Tacos with Sesame Mayo

Steps

1. Preheat oven to 220°C. Prepare two oven trays with baking paper. Cut onion (if using) into 1cm wedges and dice parsnip and carrot 2cm. On first prepared tray, toss onion (if using), parsnip, carrot, pumpkin and first measure of taco spice mix with a drizzle of oil and season. Bake for 20-25 minutes, until golden and tender. Turn once during cooking.
2. Pat pork dry and slice into 1cm strips. Add to a medium bowl along with second measure of taco spice mix, salt and cornflour and toss to coat. Whisk egg in a small bowl, add to pork and gently toss to coat.
3. Place breadcrumbs in bowl with pork and gently toss to coat. Set aside. Wrap tortillas in foil and place on second prepared tray.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Shake off any excess crumb from pork and cook in batches for 1-2 minutes each side until golden. Add more oil if needed. Transfer pork to prepared tray (with tortillas) to finish cooking. Bake for 6-8 minutes, until cooked through and tortillas are warm.
5. While pork cooks, cut cucumber into 1cm sticks; grate carrot; thinly slice cabbage until you have 3 cups worth. Add all to a medium bowl with a drizzle of olive oil and season. Combine all sesame mayo ingredients (if using) in a small bowl and mix well.
6. To serve, place everything in the centre of the table for everyone to make their own tacos, pile tortillas with slaw, veggies and pork and dollop with sesame mayo (if using). Serve any extra roast veggies on the side.