Cheesy Mexican Pork Tacos
with Charred Corn Salsa & Sour Cream
Bring Taco Tuesday home any night of the week with these handfuls of fiery pork, colourful veggies and garlicky tortillas - all complemented by a dollop of refreshing sour cream.
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.
Ingredients
1 packet
baby spinach leaves
1
carrot
1 tin
sweetcorn
1 packet
garlic paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
pork mince
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
40 g
butter
¼ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Roughly chop baby spinach leaves. Grate carrot. Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Add baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• While corn is charring, in a small heatproof bowl, microwave garlic paste and half the butter in 10 second bursts, until melted and fragrant. • Spread mini flourtortillas over a lined oven tray. • Using a fork, poke a few holes in tortillas to stop them puffing up as they cook. Brush with garlic butter and sprinkle over Cheddar cheese. • Bake tortillas until cheese is golden and melted, 5 minutes.
TIP: If you want to serve as soft tacos instead, no need to bake the tortillas!
• Meanwhile, return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add carrot and cook, stirring, until softened, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. To pork, add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Add the water and remaining butter and simmer until thickened, 1-2 minutes. Season to taste.
• Divide cheesy tortillas between plates. • Fill tortillas with pork, charred corn salsa and light sour cream to serve. Enjoy!
