Vietnamese Zesty Ginger Pork Tacos
with Sweet Chilli-Lime Sauce
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.
1 tub
sweet chilli sauce
1 unit
lime
1 packet
pork mince
2 unit
carrot
1 clove
garlic
1 knob
ginger
8 unit
mini flour tortillas
(ContainsSoy, GlutenMay be present Milk, Soy)1 bag
shredded white cabbage
1 bunch
coriander
Not included in your delivery
olive oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(ContainsSoy, Gluten)
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.