with Cucumber Slaw & Crispy Shallots
This might be our most exciting flavour fusion yet! The humble taco has borrowed a few attributes from a much loved Asian dish - duck pancakes. Pork mince is cooked in sticky sweet hoisin sauce before being sandwiched into golden taco shells with cucumber and crispy shallots. We give it five stars! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Crispy Shallots
1 packet
Cucumber
1
Mini Flour Tortillas
6
Pork mince
500 g
Hoisin sauce
1 packet
Garlic paste
1 packet
Green beans
1 packet
Shredded Cabbage Mix
1 packet
Coriander
1 sachet
Button mushrooms
1 packet
Garlic aioli
1 packet
• Thinly slice cucumber into sticks. Finely chop garlic. Trim and halve pea pods lengthways.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add hoisin sauce (see ingredients), the vinegar, soy sauce and sesame oil, and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat. Season with pepper.
• Meanwhile, combine shredded cabbage mix, pea pods and mayonnaise in a large bowl. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Fill each tortilla with slaw, cucumber and hoisin pork. • Sprinkle over crispy shallots to serve. Enjoy!
3810
kJ
Energy (kJ)
910
kcal
Calories
45.8
g
Fat
15.8
g
of which saturates
58
g
Carbohydrate
15.1
g
of which sugars
9.2
g
Dietary Fibre
60.8
g
Protein
0
mg
Cholesterol
1310
mg
Sodium
