with Cucumber Slaw & Crispy Shallots
This might be our most exciting flavour fusion yet! The humble taco has borrowed a few attributes from a much loved Asian dish - duck pancakes. Pork mince is cooked in sticky sweet hoisin sauce before being sandwiched into golden taco shells with cucumber and crispy shallots. We give it five stars! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Crispy Shallots
1 packet
Cucumber
1
Mini Flour Tortillas
6
Pork mince
250 g
Hoisin sauce
1 packet
Garlic paste
1 packet
Green beans
1 packet
Shredded Cabbage Mix
1 packet
Coriander
1 sachet
Button mushrooms
1 packet
Garlic aioli
1 packet
Olive oil
1 drizzle
Vinegar
2 tsp
Soy sauce
1 tbs
Sesame oil
1 tsp
Mayonnaise
2 tbs
• Thinly slice cucumber (see ingredients) into sticks.
• Thinly slice button mushrooms. Trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork
mince, button mushrooms and green beans, breaking up with a spoon,
until browned, 4-5 minutes.
• Add garlic paste and cook until fragrant, 1 minute.
• Add hoisin sauce (see ingredients), the vinegar, soy sauce and sesame
oil, then cook, stirring, until the sauce is slightly reduced, 1 minute. Remove
from heat. Season with pepper.
• Meanwhile, in a large bowl, combine shredded cabbage mix and
garlic aioli.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second
bursts, until warmed through.
• Fill each tortilla with slaw, cucumber and hoisin pork.
• Sprinkle over crispy shallots and tear over coriander to serve. Enjoy!
3530
kJ
Energy (kJ)
843
kcal
Calories
48.4
g
Fat
12.7
g
of which saturates
59.4
g
Carbohydrate
16.4
g
of which sugars
9.3
g
Dietary Fibre
37.1
g
Protein
0
mg
Cholesterol
1750
mg
Sodium
