Mexican Double Pork Tacos

Name: Mexican Double Pork Tacos with Pickled Onions & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; ¼ cup water; ½ Red Onion; 1 Carrot; 2 packet Pork Mince; 1 sachet Mexican Fiesta Spice Blend; 1 packet Tomato Paste; 6 Mini Flour Tortillas; 1 packet Cheddar Cheese; 1 packet Shredded Cabbage Mix; 1 packet Garlic Aioli; ½ Lime; 1 packet Coriander; ¼ cup vinegar (white wine or rice wine)

with Pickled Onions & Garlic Aioli

Get up to $200 off!

Taco Tuesday has a nice ring to it, but we think these tacos are worthy of any night! With spiced pork, loads of veggies, creamy garlic aioli and vibrant pickled onion, these handheld beauties will turn a weeknight dinner into a Latin fiesta!

Tags:

Spicy

Allergens:

Gluten

•Soy

•Wheat

•Milk

•Eggs

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Carrot

2 packet

Pork Mince

1 sachet

Mexican Fiesta Spice Blend

1 packet

Tomato Paste

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Shredded Cabbage Mix

1 packet

Garlic Aioli

(Contains: Eggs;)

Lime

1 packet

Coriander

Not included in your delivery

olive oil

¼ cup

water

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)5332 kJ

Calories1274 kcal

Fat83.7 g

of which saturates22.9 g

Carbohydrate61.3 g

of which sugars18.6 g

Dietary Fibre14.6 g

Protein66.2 g

Sodium1398 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Thinly slice red onion (see ingredients). Grate carrot. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add just enough water to cover onion and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add carrot and cook, stirring, until softened, 3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water and simmer until slightly thickened, 1 minute. Season to taste.

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Slice lime into wedges. • In a medium bowl, combine shredded cabbage mix, a squeeze of lime juice and half the garlic aioli. Season with salt and pepper.

• Drain pickled onions. Bring everything to the table to serve. • Build your tacos by spreading a layer of the remaining garlic aioli over the tortillas. Top with slaw, Mexican pork, Cheddar cheese and pickled onion. • Tear over coriander. Serve with any remaining lime wedges. Enjoy!