Get prepped - Thinly slice red onion. In a small bowl, combine wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to pickling liquid. Add just enough water to cover the onion and stir to coat. Set aside.
Thinly slice cucumber. Grate the carrot. Roughly chop roasted peanuts. Shred cos lettuce.
Cook the beef - in a small bowl, combine the soy sauce, Sichuan garlic paste and the water. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium - high heat.
Cook beef mince, breaking up with a spoon, until browned, 4-5 minutes. Remove pan from heat, then pour in the Sichuan soy mixture. Stir until combined and heated through.
Heat the tortillas - microwave mini flour tortillas for 10 second bursts, until warmed through.
To Serve up - drain pickled onion. Build your tacos by spreading some mayonnaise over each tortilla. Top with some cos lettuce, cucumber, grated carrot, Sichuan beef and pickled onion. Sprinkle with peanuts to serve.
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