1. Prep the sausage taco mix

- If cooking the tacos in the oven preheat the oven to 190C.
- Finely chop the spring onions, slice the roasted red peppers.
- Squeeze the sausage meat from the sausage casings into a bowl (discarding the casings).  
- Add half the spring onions, half the sesame seeds, ginger &garlic paste, soy sauce and oyster sauce and combine together.  You may find it easiest to do this with clean hands.

2. Stove method to cook the tacos

- If using this method you can add the roasted red peppers into the sausage mix. Divide the sausage mix between the tacos,  spreading the meat thinly onto each soft taco wrap, leaving a small gap around the edges of the tortilla.
- Heat a large non-stick frying pan on a medium-heat, with a drizzle of oil.
- Add the taco, meat-side down and cook for 3 - 4 minutes until the sausage is golden and crispy. Flip the taco over and cook for 1 minute on the other side. For the final minute of cooking, brush the sausage meat with a little crispy chili oil  and scatter over some grated mozzarella (we don’t add this too soon to avoid it burning).

3. Oven method to cook the tacos

- Lay the soft taco wraps on a baking tray.
- On one side of each taco add a spoonful of the sausage filling, then scatter over some roasted red peppers and grated mozzarella.  
- Fold the taco over and repeat until all are assembled.
- Brush the outside with alittle sesame oil and sprinkle over some more grated mozzarella.
- Pop the tray in the oven for 12 - 15 minutes until the tacos are golden and the sausage meat is cooked through.

4. Make the ‘slaw

- Thinly slice or shred the white cabbage, thinly slice the red onion.
- Add them both to a bowl and sprinkle over the rice vinegar, season to taste with salt and pepper. Massage the vinegar into the veg with your fingertips - set aside until you’re ready to plate up.

5. Plate Up‍

- Sprinkle the reserved sesame seeds and spring onions over the tacos then serve with the slaw and extra crispy chilli oil on the side.