with Cheddar Cheese & Mayonnaise
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, tossed with baby spinach and a colourful slaw on top. Don’t forget the Cheddar cheese! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Baby spinach leaves
1 bag
Shredded Cabbage Mix
1 bag
Red wine vinegar
1 drizzle
Pulled pork
1 packet
Mini Flour Tortillas
6
Mayonnaise
1 packet
Coriander
1 bag
Garlic
2 clove
All-American Spice Blend
1 sachet
BBQ sauce
1 packet
Shredded Cheddar Cheese
1 packet
• Grate the carrot. Finely chop garlic. Roughly chop baby spinach leaves.
• In a medium bowl, combine shredded cabbage mix, baby spinach and a drizzle of red wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic until fragrant, 1 minute. • Add carrot 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. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Spread some mayonnaise over each tortilla, then top with some slaw and All-American pulled pork. • Sprinkle with shredded Cheddar cheese. Tear over coriander to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
3038
kJ
Energy (kJ)
40.4
g
Fat
17
g
of which saturates
58.2
g
Carbohydrate
17.3
g
of which sugars
31.2
g
Protein
2378
mg
Sodium
