with Spring Onion & Garlic Aioli
Sweet and savoury pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun! *We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Pear
1
Coriander
1 packet
Pork mince
1 packet
Garlic paste
1 packet
Teriyaki sauce
1 packet
Vinegar
0.5 tbs
Brown sugar
1 tbs
Shredded Cabbage Mix
1 packet
Mini Flour Tortillas
6
Garlic aioli
1 packet
Spring onion
1
• Grate carrot. Thinly slice pear into sticks. Thinly slice spring onion. Finely chop coriander.
• 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 teriyaki sauce, the vinegar and brown sugar and cook, stirring, until the sauce is slightly reduced, 1 minute. • Remove pan from heat. Season with pepper.
• Meanwhile, combine shredded cabbage mix, carrot, pear, coriander and a drizzle of vinegar and olive oil in a large bowl. • Heat mini flour tortillas on a plate in the microwave in 10 second bursts, until warmed through. Little cooks: Kids can help with combining the slaw!
• Top each tortilla with slaw and teriyaki pork. • Dollop with garlic aioli and sprinkle over spring onion to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
3382
kJ
Energy (kJ)
39.6
g
Fat
12
g
of which saturates
74.6
g
Carbohydrate
28
g
of which sugars
11.1
g
Dietary Fibre
34.6
g
Protein
1377
mg
Sodium
