with Crispy Shallots & Lime
If you like bold flavours and Asian fusion, you’ll love these flavoursome tacos! We’ve dialed down the chilli but kept the tasty umami flavours for an easy-to-eat sauce that will appeal to everyone. And for an unauthentic but totally fun twist, use the flavoursome combination in tacos!
Allergens
Utensils
Tags
Olive oil
Soy sauce
1.5 tbs
Pork strips
2 packet
Garlic Stir-Fry Sauce
1 packet
Pea Pods
1 packet
Cucumber
1
Baby cos lettuce
0.5 head
Lime
0.5
Mayonnaise
1 packet
Mini flour tortillas
6
Crispy shallots
1 sachet
Parsley
1 packet
• In a medium bowl, combine the soy sauce, pork strips and half the garlic stir-fry sauce. Set aside. • Trim and roughly chop pea pods. • Thinly slice cucumber into sticks. • Shred baby cos lettuce (see ingredients). • Slice lime into wedges. • In a small bowl, combine mayonnaise, the remaining garlic stir-fry sauce and a squeeze of lime juice. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Add pork strips and cook, tossing, in batches, until browned, 1-2 minutes. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!
• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Spread each tortilla with some garlic mayo and top with the cos lettuce, pea pods, cucumber and pork strips. • Tear over parsley. • Sprinkle with crispy shallots and serve with lime wedges. Enjoy! Little cooks: Take the lead and help build the tacos!
3594
kJ
Energy (kJ)
859
kcal
Calories
41
g
Fat
8.8
g
of which saturates
61.1
g
Carbohydrate
18.1
g
of which sugars
10.4
g
Dietary Fibre
65.6
g
Protein
2462
mg
Sodium
with Dill Parsley Mayo & Pickled Onion
with Dill Parsley Mayo & Pickled Onion
