with Greek-Style Yoghurt
Sit back and watch the fireworks display of flavour burst through these pork tacos. They’re packed with colourful veggies like corn and cabbage and the pork is exploding with our Mexican Fiesta spices. To cool off, drizzle over some sour cream!
Allergens
Utensils
Tags
Sweetcorn
1 tin
Pork loin steaks
300 g
Mini Flour Tortillas
6
Mexican Fiesta spice blend
1 sachet
Coriander
1 sachet
Shredded Cabbage Mix
1 packet
Greek-Style Yoghurt
1 packet
Mixed Salad Leaves
1 packet
Mayonnaise
2 tbs
Olive oil
1 drizzle
Honey
1 tsp
White wine vinegar
1 drizzle
• Drain sweetcorn.
• Roughly chop coriander.
• Slice pork loin steaks 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, then add the honey and toss pork to combine.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a second large bowl, combine shredded cabbage mix, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican Fiesta pork and corn.
• Drizzle over Greek-style yoghurt and the mayonnaise. Garnish with coriander to serve. Enjoy!
2360
kJ
Energy (kJ)
565
kcal
Calories
91.2
g
Fat
18.1
g
of which saturates
52.8
g
Carbohydrate
14.7
g
of which sugars
7.5
g
Dietary Fibre
46.7
g
Protein
42
mg
Cholesterol
1640
mg
Sodium
