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Mexican Recipes
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!

Allergens:SoyaGluten
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsGluten)

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)

(ContainsSoya, Gluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3240 kJ
Fat25.2 g
of which saturates5.8 g
Carbohydrate85.3 g
of which sugars27.9 g
Protein42.5 g
Sodium1990 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Zester
Small Bowl
Aluminum Foil
Medium Bowl
Medium Non-Stick Pan
Spoon
Instructionsarrow up iconarrow up icon
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Get Prepped
Get Prepped
1

Zest the lime. Finely grate the ginger. Grate the carrot (unpeeled). Peel and finely grate the garlic. Pick the coriander leaves.

Make the sweet-chilli lime sauce
Make the sweet-chilli lime sauce
2

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.

Cook the cabbage
Cook the cabbage
3

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.

COOK THE PORK MINCE
COOK THE PORK MINCE
4

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.

Heat the tortillas
Heat the tortillas
5

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.

Serve up
Serve up
6

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.