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Sticky Soy Pork & Veggie Tacos

Sticky Soy Pork & Veggie Tacos

with Lemon Aioli

Family Friendly
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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:EggGlutenSoySulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

½ unit

brown onion

1 bunch

mint

½ head

cos lettuce

1 unit

cucumber

½ unit

lemon

½ unit

long red chilli

½ unit

carrot

1 packet

garlic aioli

(ContainsEgg)

1 packet

pork mince

½ sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3307 kJ
Fat40.4 g
of which saturates7.9 g
Carbohydrate62.3 g
of which sugars20.1 g
Dietary Fibre0 g
Protein37.9 g
Cholesterol0 mg
Sodium1258 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely grate the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). Shred the cos lettuce (see ingredients list). Thinly slice the cucumber into batons. Zest the lemon to get a generous pinch, then slice into wedges. Grate the carrot (see ingredients list), unpeeled.

2

In a small bowl, combine the garlic aioli and a good squeeze of lemon juice. Taste and add more lemon juice, if you like. Season to taste, stir, and set aside.

3

Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, carrot, garlic and a pinch of salt and cook, stirring, until slightly softened, 2-3 minutes.

4

Increase the heat to high, then add the pork mince to the pan and cook, breaking up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat and add the kecap manis (see ingredients list), soy sauce and lemon zest and stir until just combined, 1 minute. Season to taste.

5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Pick and roughly chop the mint leaves. Thinly slice the long red chilli (if using). Bring everything to the table to serve. Spread a thin layer of lemon aioli over a tortilla. Add a helping of cos lettuce, cucumber and the pork. Top with the mint and chilli (if using).