with Creamy Garlic Aioli Slaw & Cucumber
These minimal-prep tacos are perfect for when you're short on time - but still want a meal that's big on flavour. Our Tex-Mex spice blend is the not-so-secret seasoning for the juicy pork strips and to top the tacos off, load them with a cooling, crunchy slaw for a refreshing finish. *We’ve replaced the sweetcorn in this recipe with baby spinach due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Garlic paste
1 packet
Tex-Mex spice blend
1 sachet
Pork strips
1 packet
Baby spinach leaves
1 packet
Cucumber
1
Avocado
1
Slaw mix
1 packet
Garlic aioli
1 packet
White wine vinegar
drizzle
Mini flour tortillas
6
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine garlic paste, Tex-Mex spice blend, pork strips and a drizzle of olive oil. • Roughly chop baby spinach leaves. • Slice cucumber into thin sticks. • Slice avocado in half, scoop out flesh and thinly slice.
• In a second medium bowl, combine slaw mix, avocado, half the garlic aioli and a drizzle of white wine vinegar. Season. Little cooks: Take the lead by tossing the slaw!
• Place a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork, in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • Microwave mini flourtortillas on a plate in 10 second bursts, or until warmed through.
• Spread tortillas with remaining garlic aioli. • Fill each tortilla with slaw, Tex-Mex pork and cucumber to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
3278
kJ
Energy (kJ)
783
kcal
Calories
42.2
g
Fat
7.4
g
of which saturates
58.7
g
Carbohydrate
13
g
of which sugars
14.5
g
Dietary Fibre
38.2
g
Protein
1471
mg
Sodium
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