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
250 g
Avocado
1
Peri-peri seasoning
1 sachet
Shredded Cabbage Mix
1 packet
Garlic aioli
1 packet
Olive oil
1 drizzle
White wine vinegar
1 drizzle
• 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.
Season to taste with salt and pepper.
• Meanwhile, in a large bowl combine shredded cabbage mix and a drizzle of
white wine vinegar and olive oil. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second
bursts until warmed through.
• Top each tortilla with smashed avocado, cabbage and peri-peri pork.
• Drizzle over garlic aioli to serve. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, dollop with
roasted tomato salsa, sprinkle with shredded Cheddar cheese and tear over
coriander to serve.
4430
kJ
Energy (kJ)
1060
kcal
Calories
105
g
Fat
12.1
g
of which saturates
48.8
g
Carbohydrate
10.1
g
of which sugars
11.7
g
Dietary Fibre
36.3
g
Protein
0
mg
Cholesterol
1500
mg
Sodium
