Hoisin Pork & Mushroom Tacos
with Garlic Aioli
We love inventing new flavour combos for tacos and this one, inspired by Chinese takeaway, is a firm favourite. With mushroom, hoisin sauce and tender pork, plus crisp lettuce and creamy aioli, this meal puts the fun into fusion!
Always refer to the product label for the most accurate ingredient and allergen information.
1 clove
garlic
½ head
cos lettuce
1 unit
long red chilli
1 unit
carrot
1 packet
hoisin sauce
(ContainsSesame, Soy)1 sachet
mixed sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1 packet
pork mince
1 bag
sliced mushrooms
6 unit
mini flour tortillas
(ContainsSoy, GlutenMay be present Milk, Soy)1 tub
garlic aioli
(ContainsEgg)Not included in your delivery
olive oil
1.5 tbs
soy sauce
(ContainsSoy, Gluten)1 tbs
rice wine vinegar (or white wine vinegar)
1 tbs
water
Finely chop the garlic (or use a garlic press). Shred the cos lettuce (see ingredients list). Thinly slice the long red chilli (if using). Grate the carrot (unpeeled).
In a small bowl, combine the hoisin sauce, soy sauce, rice wine vinegar and the water.
Heat a large frying pan over a medium-high heat. Add the mixed sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and garlic and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the carrot and sliced mushrooms to the pan and cook until the mushrooms are tender, 4-5 minutes. Add the hoisin mixture and stir through. Cook until the mixture has thickened, 2-3 minutes.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table. Build your tacos by spreading a layer of garlic aioli over the base of a tortilla. Add some cos lettuce, a helping of the hoisin pork and mushroom mixture and garnish with the toasted sesame seeds and chilli (if using).