Crumbed Tex-Mex Pork Tacos
with Smokey Aioli & Cheddar Cheese
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Wheat
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!
Ingredients
1
Baby Cos Lettuce
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Cheddar Cheese
(Contains: Milk;)
280 g
Pork Schnitzel
1 tin
Sweetcorn
1
Lime
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
Utensils
Cooking Steps
• Shred baby cos lettuce (see ingredients).
• Finely chop tomato.
• Drain sweetcorn.
• Slice lime into wedges.
Little cooks: Help rinse the veggies!
• 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 into the spice blend, followed by the egg and finally into 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 pork.
• Bring everything to the table. Fill your tacos with smokey aioli, cos lettuce, tomato, crumbed Tex-Mex pork and Cheddar cheese. Top with charred corn.
• Squeeze over lime to serve. Enjoy!
Little cooks: Take the lead and help assemble the tacos!
