with Cheddar Cheese & Plant-Based Mayo
It’s a good day when you’re having tacos for dinner. Let’s pack these tortillas with as much All-American spiced pulled pork as possible, tossed with baby spinach and a colourful slaw on top. Don’t forget the Cheddar cheese!
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Shredded Cabbage Mix
1 bag
Baby spinach leaves
1 bag
Pulled pork
1 packet
Mini Flour Tortillas
6
Plant-Based Mayo
1 packet
Carrot
1
Vinegar
1 drizzle
All-American Spice Blend
1 sachet
BBQ sauce
1 packet
Shredded Cheddar Cheese
1 packet
• Grate the carrot. Finely chop garlic.
• In a medium bowl, combine shredded cabbage mix, baby spinach leaves and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic until fragrant, 1 minute. • Add carrot and pulled pork and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add BBQ sauce and splash of water and simmer until slightly thickened, 1-2 minutes. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Spread plant-based mayo over each tortilla, then top with spinach slaw and BBQ pulled pork. • Sprinkle with shredded Cheddar cheese to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
3688
kJ
Energy (kJ)
57.3
g
Fat
20.4
g
of which saturates
55.1
g
Carbohydrate
17.4
g
of which sugars
33.4
g
Protein
2339
mg
Sodium
