with Crispy Shallots & 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!
Allergens
Utensils
Tags
Olive oil
Carrot
1
Pear
1
Teriyaki sauce
1 packet
Vinegar
0.5 tbs
Brown sugar
1 tbs
Pork mince
1 packet
Garlic paste
1 packet
Shredded Cabbage Mix
1 bag
Mini Flour Tortillas
6
Garlic aioli
1 packet
Crispy Shallots
1 packet
• Grate the carrot. Thinly slice pear into sticks.
• Heat a large frying pan over high heat with a drizzle of olive oil. 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 from heat. Season with pepper.
• Meanwhile, combine shredded cabbage mix, carrot, pear and a drizzle of vinegar and olive oil in a large bowl. • Heat mini flourtortillas on a plate in the microwave in 10 second bursts, until warmed through. Little cooks: Take the lead by combining the slaw!
• Top each tortilla with slaw and teriyaki pork. • Drizzle with garlic aioli and sprinkle over crispy shallots to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
3347
kJ
Energy (kJ)
38.9
g
Fat
12
g
of which saturates
74.2
g
Carbohydrate
27.7
g
of which sugars
34.6
g
Protein
1366
mg
Sodium
