Al Pastor-Style Roast Pork Tacos
with Charred Pineapple & Pickled Onion Salsa
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
We heard your calls and bring to you another next-level taco! With a HelloFresh spin on Al-Pastor-Style tacos, our premium pork fillet is perfectly accompanied by the heat of our Mexican Fiesta spice, pineapple, lime, slaw and so much more.
Ingredients
1 tin
pineapple slices
1
cucumber
½
red onion
1
lime
1 packet
Premium Pork Fillet
1 bag
Deluxe Slaw Mix
1 packet
garlic aioli
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
coriander
½
Long Chilli (Optional)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain pineapple slices and reserve the liquid. • Finely chop cucumber and red onion (see ingredients). • Slice lime into wedges. Thinly slice long chilli (if using). • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine premium pork fillet, Mexican Fiesta spice blend and a drizzle of olive oil.
• Heat a drizzle of a olive oil in large frying pan over high heat. Sear pork until browned, 1 minute on all sides. • Transfer to a lined oven tray, then roast pork for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.
TIP: The pork will keep cooking as it rests!
• While the pork is roasting, in a medium heatproof bowl, combine onion, a generous squeeze of lime juice and a good pinch of sugar and salt. • Microwave onion in 30 second bursts, until softened. Set aside.
• Wipe out frying pan then return to high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to a chopping board then roughly chop.
• To the bowl with the pickled onion, add cucumber, pineapple, chilli (if using) a squeeze of lime juice and a drizzle of olive oil. Season. • In a large bowl, combine deluxe slaw mix, half of the garlic aioli and a splash of the reserved pineapple juice. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Thinly slice pork and bring everything to the table to serve. • Build each taco with some slaw, al pastor-style roast pork and charred pineapple salsa. • Drizzle over remaining aioli. Tear over coriander to garnish. • Serve with remaining lime wedges. Enjoy!
