with Slaw & Spring Onion
Sit back and watch the fireworks display of flavour burst through these pork tacos. They’re packed with colourful veggies like corn and carrot and the pork is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Sweetcorn
1 tin
Pork loin steaks
300 g
Mini Flour Tortillas
6
Mexican Fiesta spice blend
1 sachet
Spring onion
1
Carrot
1
Shredded Cabbage Mix
1 packet
Garlic aioli
1 packet
Olive oil
1 drizzle
Honey
1 tsp
White wine vinegar
1 drizzle
• Grate carrot. Drain sweetcorn. Thinly slice spring onion.
• Slice pork loin steaks into 1cm strips.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine pork strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork and sweetcorn, tossing, until golden until lightly browned, 3-4 minutes.
• Remove pan from heat, then add the honey and toss pork to combine.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, in a second large bowl, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil. Season to taste and toss
to combine.
• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Top each tortilla with slaw and Mexican Fiesta pork and corn.
• Drizzle with garlic aioli and garnish with spring onion to serve. Enjoy!
2640
kJ
Energy (kJ)
632
kcal
Calories
24.8
g
Fat
6
g
of which saturates
52
g
Carbohydrate
14.1
g
of which sugars
8.5
g
Dietary Fibre
44.8
g
Protein
0
mg
Cholesterol
1160
mg
Sodium
