with Apple & Pear Crumble for Dessert
These minimal-prep tacos are perfect for when you're short on time - but still want a meal that's big on flavour. Bursting with cumin, paprika and chilli, plus a touch of cinnamon, our Mexican Fiesta spice blend is the not-so-secret seasoning for the juicy pork strips. Top the tacos off with cooling, crunchy cucumber, for a refreshing finish. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Allergens
Utensils
Tags
Olive oil
Garlic paste
1 packet
Tex-Mex spice blend
1 sachet
Pork strips
1 packet
Sweetcorn
1 tin
Cucumber
1
Slaw mix
1 packet
Garlic aioli
1 packet
White wine vinegar
drizzle
Mini flour tortillas
6
Apple
2
Pear
2
Sweet golden spice blend
1 sachet
Classic oat mix
1 packet
• 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. • Drain sweetcorn. • Slice cucumber into thin sticks. • In a second medium bowl, combine slaw mix, half the garlic aioli and a drizzle of vinegar. Season.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly charred, 4-5 minutes. • Transfer to bowl with the slaw and toss to combine. Season to taste. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to 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 flour tortillas on a plate in 10 second bursts, or until warmed through.
• Spread tortillas with remaining garlic aioli. • Fill each tortilla with slaw, Mexican-spiced pork and cucumber. Enjoy!
3194
kJ
Energy (kJ)
42.4
g
Fat
6.7
g
of which saturates
52.8
g
Carbohydrate
11.6
g
of which sugars
39
g
Protein
1546
mg
Sodium
with Classic Chocolate Self-Saucing Pudding for Dessert
with Classic Chocolate Self-Saucing Pudding for Dessert
with Apple & Pear Crumble for Dessert
