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!
Allergens
Utensils
Tags
Crispy Shallots
1 packet
Mayonnaise
1 packet
Cucumber
1
Mini Flour Tortillas
6
Pork mince
250 g
Carrot
1
Shredded Cabbage Mix
1 packet
Hoisin sauce
1 packet
Garlic paste
1 packet
Olive oil
1 drizzle
Vinegar
2 tsp
Soy sauce
1 tbs
Sesame oil
1 tsp
• Thinly slice cucumber into sticks.
• Grate carrot (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork
mince, 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 and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove
from heat. Season with pepper.
• In a large bowl, combine shredded cabbage mix, carrot and mayonnaise.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second
bursts, until warmed through.
• Fill each tortilla with slaw, cucumber and hoisin pork.
• Sprinkle with crispy shallots to serve. Enjoy!
750
kcal
Calories
3140
kJ
Energy (kJ)
39.4
g
Fat
11.5
g
of which saturates
58.7
g
Carbohydrate
15.2
g
of which sugars
8.7
g
Dietary Fibre
35.3
g
Protein
0
mg
Cholesterol
1640
mg
Sodium
