Quick Tex-Mex Spiced Pork Tacos
with Charred Corn Slaw, Parmesan & Garlic Aioli- Eggs
- Gluten
- Soy
- Wheat
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
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.
Ingredients
1 packet
garlic paste
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
pork strips
1 tin
corn kernels
1
cucumber
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Spread tortillas with remaining garlic aioli. • Fill each tortilla with slaw, Mexican-spiced pork and cucumber. • Sprinkle with Parmesan cheese to serve. Enjoy!
