Chop all the salad ingredients (except the eggs), place them in a large bowl or salad dish, and gently mix.

Add the Ketchup & Mayo Sauce and toss well to combine.

Arrange the boiled eggs nicely on top, drizzle with a bit more ketchomayo and sprinkle with grated carrot. Serve and enjoy!

Marinate the pork:
Place the pork slices in a large bowl. Add all marinade ingredients and mix thoroughly with your hands (wear disposable gloves if preferred). Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the meat to marinate properly.

Prepare the mango mayo:
In a food processor, blend the mayonnaise, mango, and chili sauce until smooth. Transfer to a bowl and refrigerate.

Make the pico de gallo:
Combine all the ingredients in a bowl. Gently mix and set aside.

Cook the pork gyros:
Heat a non-stick skillet over medium-high heat. Sear the marinated pork slices on both sides until cooked through, keeping the marinade oils for extra flavor. Once done, transfer to a cutting board and slice into thin strips.

Fry the potato sticks:
Heat sunflower oil in a frying pan over medium heat. Fry the potato sticks until golden and crispy. Drain on paper towels.

Assemble the tacos:
Lay out a tortilla on your work surface. Add some pork gyros across the surface. On one side, spoon some pico de gallo; on the other side, add crispy potato sticks. Drizzle with mango mayo.
Repeat with the remaining tortillas and serve immediately.