with Smashed Avocado & Garlic Aioli
Taco night is always a winner. Meet our latest crowd-pleaser: Peri-peri spiced pork mince, cooked until golden and finished with a drizzle of honey for the perfect sweet–savoury balance. Add crunch from a fresh slaw and creamy smashed avo, then load it all into warm tortillas and dig in.
Allergens
Utensils
Tags
Mini Flour Tortillas
6
Pork mince
500 g
Avocado
1
Peri-peri seasoning
1 sachet
Garlic aioli
1 packet
Shredded Cabbage Mix
1 packet
• Slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado with a drizzle of olive oil and generous pinch of salt until smooth.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add peri-peri seasoning and the honey, and cook until fragrant, 1 minute.
• Meanwhile, in a large bowl combine shredded cabbage mix, 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.
• Top each tortilla with smashed avocado, cabbage and peri-peri pork. • Drizzle over garlic aioli. Enjoy! • If you've added a fancify bundle, dollop over roasted tomato salsa, sprinkle over shredded Cheddar cheese and tear over coriander.
4780
kJ
Energy (kJ)
1140
kcal
Calories
104
g
Fat
15.6
g
of which saturates
47.6
g
Carbohydrate
9.3
g
of which sugars
11.7
g
Dietary Fibre
60.5
g
Protein
0
mg
Cholesterol
1410
mg
Sodium
