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
Olive oil
Carrot
1
Sweetcorn
1 tin
Spring onion
1 sprig
Pork loin steaks
1 packet
Mexican Fiesta spice blend
1 sachet
Honey
1 tsp
Shredded Cabbage Mix
1 packet
Mayonnaise
1 packet
White wine vinegar
drizzle
Mini Flour Tortillas
6
• Grate carrot. Drain sweetcorn. Thinly slice spring onion. • Slice pork loin steak 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, add the honey and toss pork to combine. TIP: Cover the pan with a lid if the corn kernels are "popping"out.
• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican fiesta pork and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!
2710
kJ
Energy (kJ)
25.7
g
Fat
6.8
g
of which saturates
53.6
g
Carbohydrate
13.2
g
of which sugars
10.6
g
Dietary Fibre
45.1
g
Protein
1351
mg
Sodium
