with Garlic Aioli
We’re gaining a bit of a reputation for putting a spin on taco night, but sometimes classic is best, and this dish is just that. Tonights soft, warm tortillas are cradling a timeless combo of pulled pork, Cheddar cheese and a fresh, crunchy salad.
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Tomato
1
Shredded Cheddar Cheese
1 packet
Pulled pork
400 g
Mini Flour Tortillas
6
Mexican Fiesta spice blend
1 sachet
Carrot
1
Garlic aioli
1 packet
Mild Chipotle Sauce
1 packet
White wine vinegar
1 drizzle
Olive oil
1 drizzle
Butter
20 g
• Grate carrot. Cut tomato into thin wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook pulled pork and Mexican fiesta spice blend, stirring, until fragrant, 1-2 minutes (cook in batches if your pan is getting crowded).
• Remove from heat and stir in mild chipotle sauce and the butter.
• In a large bowl, combine mixed salad leaves, tomato, carrot and a drizzle of white wine vinegar and olive oil. Season to taste.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Spread tortillas with garlic aioli, then fill with salad, spicy chipotle pulled pork and shredded Cheddar cheese. Enjoy!
4070
kJ
Energy (kJ)
973
kcal
Calories
67.7
g
Fat
29.3
g
of which saturates
48.4
g
Carbohydrate
8
g
of which sugars
8.5
g
Dietary Fibre
45.8
g
Protein
0
mg
Cholesterol
2970
mg
Sodium
