with Bell Pepper, Baby Leaves and Soured Cream
Super speedy, these Super Quick Tex-Mex Style Pork Tacos take only 15 minutes to make. Pile your tortillas with salad, spiced pork, a quick salsa and soured cream.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
British Pork Mince
240 grams
Central American Style Spice Mix
1 sachet(s)
Tomato Puree
30 grams
Chicken Stock Paste
10 grams
Red Wine Vinegar
12 milliliter(s)
Plain Taco Tortillas
6 unit(s)
Baby Leaf Mix
50 grams
Soured Cream
75 grams
Sugar for the Sauce
0.5 tsp
Water for the Sauce
75 milliliter(s)
Sugar for the Dressing
0.5 tsp
Olive Oil for the Dressing
1 tbsp
- Slice the pepper into thin strips.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the mince and pepper, 5-6 mins.
- Break it up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, add the Central American style spice mix and tomato puree. Stir-fry, 1 min.
- Stir in the chicken stock paste, sugar and water (see pantry for both).
- Lower the heat and simmer, 1-2 mins.
- Taste and season with salt and pepper if needed.
- Meanwhile, in a bowl, combine the red wine vinegar, sugar and olive oil (see pantry for both).
- Season with salt and pepper.
- Microwave the tortillas (3 per person) for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.
- Add the baby leaves to the dressing and toss.
- Lay the tortillas on your plates. Pile with the salad, mince and pepper.
- Finish with a dollop of soured cream. TIP: Eat your tacos by hand - get stuck in!
Enjoy!
3466
kJ
Energy (kJ)
828
kcal
Energy (kcal)
44.8
g
Fat
15.6
g
of which saturates
63.5
g
Carbohydrate
12.5
g
of which sugars
7.2
g
Dietary Fibre
35.2
g
Protein
2.63
g
Salt
with Bell Pepper, Baby Leaves and Soured Cream
with Bell Pepper, Baby Leaves and Soured Cream
with Bell Pepper, Baby Leaves and Soured Cream
with Tomatoes, Baby Leaves and Soured Cream
