HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVietnamese Zesty Ginger Pork Tacos
Vietnamese Zesty Ginger Pork Tacos

Vietnamese Zesty Ginger Pork Tacos

with Sweet Chilli-Lime Sauce

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Pork is such a friendly guy – he pairs well with almost everything! We particularly love when he teams up with lime and ginger to create a delicious Vietnamese-inspired flavour, like these zesty tacos!


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tub

sweet chilli sauce

1 unit


1 packet

pork mince

2 unit


1 clove


1 knob


8 unit

mini flour tortillas

(ContainsSoy, GlutenMay be present Milk, Soy)

1 bag

shredded white cabbage

1 bunch


Not included in your delivery

olive oil

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3240 kJ
Fat25.2 g
of which saturates5.8 g
Carbohydrate85.3 g
of which sugars27.9 g
Dietary Fibre0 g
Protein42.5 g
Cholesterol0 mg
Sodium1990 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Bowl
Aluminum Foil
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Zest the lime. Finely grate the ginger. Grate the carrot (unpeeled). Peel and finely grate the garlic. Pick the coriander leaves.


In a small bowl, combine the sweet chilli sauce, lime zest and a squeeze of juice from the lime. TIP: Add as much or as little lime juice as you like depending on your taste.


Heat a drizzle of olive oil in a medium frying pan over medium-high heat. Add the shredded white cabbage and a pinch of salt and pepper and cook for 3-4 minutes, or until soft. Transfer to a medium bowl and cover with foil to keep warm.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and ginger and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned and cooked through. Add the carrot, garlic, soy sauce and another squeeze of lime juice and cook for a further 1-2 minutes, or until fragrant.


While the pork mince is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.


Divide the tortillas between plates and top with the white cabbage and the zesty ginger pork. Drizzle wit the sweet chilli-lime sauce and sprinkle with the coriander.