with Charred Corn & Mayonnaise
Can’t it be taco night every night? How can you improve on Caribbean-style honey-tossed pork loin, charred corn salsa and crunchy slaw wrapped up in a warm tortilla. We dare you to name a better meal! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
0.5 tin
Celery
1 stalk
Pork loin steaks
1 packet
Mild Caribbean Jerk Seasoning
1 sachet
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
White wine vinegar
1 tsp
Honey
1 tsp
Mini Flour Tortillas
6
Parsley
1 packet
• Drain sweetcorn (see ingredients). Thinly slice celery. • Cut pork loin steaks into 1cm strips. • In a medium bowl, combine pork strips, mild Caribbean jerk seasoning and a drizzle of olive oil. Little cooks: Take charge by combining the ingredients!
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a second medium bowl, combine shredded cabbage mix, celery, mayonnaise and a drizzle of white wine vinegar. Season to taste. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Top tortillas with celery slaw, Caribbean jerk pork strips and charred corn. • Tear over parsley to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
• Top tortillas with celery slaw, Caribbean jerk pork strips and charred corn. • Tear over parsley to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
2355
kJ
Energy (kJ)
563
kcal
Calories
19.4
g
Fat
5.4
g
of which saturates
46.5
g
Carbohydrate
13.7
g
of which sugars
7.7
g
Dietary Fibre
43.3
g
Protein
1382
mg
Sodium
