Mexican Pork Tacos
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Mexican Pork Tacos

Mexican Pork Tacos

with Pickled Onions & Garlic Aioli

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 fiesta!

Tags:
Quick
Spicy
Allergens:
Gluten
Soy
Egg
Milk

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
DifficultyEasy

Ingredients

Serving amount

½

red onion

1 packet

pork mince

1 bag

soffritto mix

1 packet

garlic paste

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

6

mini flour tortillas

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

1 bag

shredded cabbage mix

1 packet

garlic aioli

(Contains Egg;)

½

lime

1 packet

Cheddar cheese

(Contains Milk;)

1 bag

coriander

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

¼ cup

water

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Nutritional Values

Energy (kJ)4117 kJ
Fat63.9 g
of which saturates13.7 g
Carbohydrate56 g
of which sugars16.7 g
Protein41.4 g
Sodium1370 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Thinly slice red onion (see ingredients). • 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.

2
2

• 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 soffritto mix and cook, stirring, until softened, 3 minutes. Add garlic paste, Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Stir in the water and simmer until slightly thickened, 1 minute.

3
3

• Microwave mini flourtortillas on a plate for 10 second bursts, until warmed through. • Slice lemon 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.

4
4

• 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, shredded Cheddar cheese and pickled onion. • Garnish with torn coriander. Serve with any remaining lime wedges. Enjoy!