Quick Tex-Mex Spiced Pork Tacos
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Quick Tex-Mex Spiced Pork Tacos

Quick Tex-Mex Spiced Pork Tacos

with Charred Corn Slaw, Parmesan & Garlic Aioli

These minimal-prep tacos are perfect for when you're short on time - but still want a meal that's big on flavour. Bursting with cumin, paprika and chilli, plus a touch of cinnamon, our Mexican Fiesta spice blend is the not-so-secret seasoning for the juicy pork strips. Top the tacos off with cooling, crunchy cucumber, for a refreshing finish.

Tags:
Kid Friendly
Quick Prep
Super Quick
Over 30g protein
Allergens:
Egg
Gluten
Soy
Wheat
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 Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 sachet

Tex-Mex spice blend

1 packet

pork strips

1 tin

corn kernels

1

cucumber

1 bag

slaw mix

1 packet

garlic aioli

(Contains Egg;)

6

mini flour tortillas

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

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2938 kJ
Fat35.1 g
of which saturates7.6 g
Carbohydrate52.8 g
of which sugars11.7 g
Protein39.9 g
Sodium1639 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • In a medium bowl, combine garlic paste, Tex-Mex spice blend, pork strips and a drizzle of olive oil. • Drain sweetcorn. Slice cucumber into thin sticks. • In a second medium bowl, combine slaw mix, garlic aioli and a drizzle of vinegar. Season.

2
2

• Heat a large frying pan over high heat. • Cook corn kernels until lightly charred, 4-5 minutes. • Transfer to bowl with the slaw and toss to combine. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork, in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through.

4
4

• Spread tortillas with remaining garlic aioli. • Fill each tortilla with slaw, Mexican-spiced pork and cucumber. • Sprinkle with Parmesan cheese to serve. Enjoy!