Cheesy Mexican Pork Tacos

Name: Cheesy Mexican Pork Tacos with Quick Pickled Onion & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ½ unit red onion; ¼ cup white wine vinegar; ¼ cup water; 2 clove garlic; 1 unit carrot; 1 packet pork mince; 1 sachet Mexican Fiesta spice blend; 1 packet tomato paste; 6 unit mini flour tortillas; 1 bag shredded cabbage mix; 1 packet garlic aioli; ½ unit lime; 1 unit zucchini; 1 packet Cheddar cheese

with Quick Pickled Onion & Garlic Aioli

Up to 180$ + Free Treats / Extras for Life

Taco Tuesday has a nice ring to it, but we think these tacos are worthy of any night! With spiced pork, loads of veggies, creamy aioli and vibrant pickled onion, these handheld beauties will turn a weeknight dinner into a fiesta.

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ unit

red onion

2 clove

garlic

1 unit

carrot

1 packet

pork mince

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

6 unit

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 bag

shredded cabbage mix

1 packet

garlic aioli

(Contains: Eggs;)

½ unit

lime

1 unit

zucchini

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

¼ cup

water

Nutritional Values

per serving

Calories4210 kcal

Fat61.3 g

of which saturates12.4 g

Carbohydrate61.4 g

of which sugars16.2 g

Protein45.2 g

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Thinly slice the red onion (see ingredients list). In a small bowl, combine the white wine vinegar, the water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to combine. Set aside until serving.

Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and zucchini. Slice the lime (see ingredients list) into wedges.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the carrot and zucchini and cook until softened, 3 minutes.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the garlic, Mexican Fiesta spice blend, tomato paste and a drizzle of olive oil to the pan, then stir to coat. Cook until browned and fragrant, 1-2 minutes.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. In a medium bowl, combine the shredded cabbage mix, a squeeze of lime juice and 1/2 the garlic aioli. Season to taste with salt and pepper.

Drain the pickled onion. Bring everything to the table to serve. Build your tacos by spreading a layer of the remaining garlic aioli over the tortillas. Top with the dressed cabbage, Mexican pork, shredded Cheddar cheese and pickled onion. Serve with any remaining lime wedges.