with Cheddar Cheese & Smokey Aioli
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, topped with crunchy lettuce and creamy avocado. Don’t forget the Cheddar cheese for the perfect finishing touch!
Allergens
Utensils
Tags
Avocado
1
Shredded Cheddar Cheese
1 packet
Pulled pork
200 g
Capsicum
1
Mini Flour Tortillas
6
BBQ sauce
1 packet
All-American Spice Blend
1 sachet
Garlic paste
1 packet
Coriander
1 sachet
Sweetcorn
1 tin
Cos lettuce
1
Smokey Aioli
1 packet
Olive oil
1 drizzle
Vinegar
1 drizzle
• Thinly slice capsicum.
• Roughly shred cos lettuce.
• Slice avocado in half, scoop out flesh and thinly slice.
• Drain sweetcorn.
• In a medium bowl, combine cos lettuce and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the lettuce!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic paste until fragrant, 1 minute.
• Add sweetcorn, capsicum 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.
• Meanwhile, microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Spread smokey aioli over each tortilla, then top with lettuce, avocado and BBQ pulled pork.
• Sprinkle with shredded Cheddar cheese and tear over coriander to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
4160
kJ
Energy (kJ)
993
kcal
Calories
86.9
g
Fat
17.7
g
of which saturates
61.9
g
Carbohydrate
16.8
g
of which sugars
11
g
Dietary Fibre
30.7
g
Protein
0
mg
Cholesterol
2330
mg
Sodium
