Crumbed Mexican Pork Tacos
with Smokey Aioli, Sour Cream & Cheddar Cheese
Some popping and finger-licking good times are ahead of you, once this one gets plated up. With a Mexican-spiced twist on your pork, you'll be sure to finish every little bit of this one!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ head
baby cos lettuce
1
tomato
1 tin
sweetcorn
½
lime
½ sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken tenderloins
6
mini flour tortillas
(Contains: Gluten, Wheat, Soy; May be present: Soy, Milk.)
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Shred baby cos lettuce (see ingredients). • Finely chop tomato. • Drain sweetcorn. • Slice lime into wedges.
• To a shallow bowl, add Tex-mex spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork in the spice blend, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a medium bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to high heat with enough olive oil to coat the base. Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Slice the pork. • Bring everything to the table. Fill your tortillas with a helping of smokey aioli, sour cream, cos lettuce, tomato, crumbed pork slices and Cheddar cheese and top with the charred corn. • Squeeze over lime to serve. Enjoy!
