BBQ Lemongrass Pork & Crunchy Veg Tacos
with Slaw & Chilli Jam
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- May contain traces of allergens
Pork is such a friendly protein – it pairs well with almost everything! We particularly love it with ginger and lemongrass to create a dish full of Vietnamese-inspired flavours, like these zesty, zingy tacos!
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs)
1
Garlic
1 packet
Ginger Lemongrass Paste
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
250 g
Pork Mince
1 packet
Shredded Cabbage Mix
1
Chilli Jam
(May be present: Milk)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• Finely chop garlic.
• Slice tomato into thin wedges.
• Thinly slice cucumber into sticks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot,
cook pork mince, breaking up with a spoon, until browned and cooked through,
3-4 minutes.
• Add ginger lemongrass paste, garlic and Asian BBQ seasoning. Cook, stirring
until fragrant, 1-2 minutes. Remove from heat.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts
until warmed through.
• In a medium bowl, combine cucumber and shredded cabbage mix. Drizzle with
olive oil and vinegar, season to taste with salt and pepper and toss to coat.
Little cooks: Lend a hand by tossing the slaw to coat.
• Divide tortillas between plates.
• Spread with garlic aioli. Top with slaw, BBQ lemongrass pork and tomato.
• Drizzle with chilli jam to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
