with Creamy Slaw & Jalapeños
Bring the good vibes to your dinner table with this fun, fast, failproof recipe. Jalapeños add the perfect amount of heat, while a celery-adorned slaw works to cut through the richness of the tender pulled pork.
Allergens
Utensils
Tags
Olive oil
1
Carrot
1
Celery
1
Brown onion
1
Slaw mix
1 bag
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Garlic aioli
1 packet
Garlic paste
2 packet
Pulled pork
1 packet
Mild chipotle sauce
1 packet
Mini flour tortillas
6
Pickled jalapeños
1 packet
• Grate carrot. • Thinly slice celery and brown onion. • In a medium bowl, combine slaw mix, baby spinach leaves, carrot, celery, a drizzle of white wine vinegar and the garlic aioli. Season slaw to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• Add pulled pork to pan and cook, pulling pork apart gently with two forks, until warmed through, 1-2 minutes. • Remove pan from heat and stir through mild chipotle sauce. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Build your tacos by adding a helping of creamy slaw to the base of each tortilla. • Top with pulled pork and pickled jalapeños (if using). Enjoy!
3207
kJ
Energy (kJ)
43.5
g
Fat
8.8
g
of which saturates
60.2
g
Carbohydrate
21.1
g
of which sugars
28
g
Protein
1359
mg
Sodium
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