Tex-Mex Spiced Pork & Corn Slaw Tacos for Dinner
with Apple & Pear Crumble for Dessert
- Eggs
- Gluten
- Soy
- Wheat
- Sulphites
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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. To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Ingredients
1 packet
garlic paste
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
pork strips
1 tin
sweetcorn
1
cucumber
1 packet
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
2
apple
2
pear
1 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
classic oat mix
(Contains: Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ 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. ā¢ Drain sweetcorn. ā¢ Slice cucumber into thin sticks. ā¢ In a second medium bowl, combine slaw mix, half the garlic aioli and a drizzle of vinegar. Season.
ā¢ Heat a large frying pan over high heat. ā¢ Cook corn kernels until lightly charred, 4-5 minutes. ā¢ 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 āpoppingā out.
ā¢ 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. ā¢ Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through.
ā¢ Spread tortillas with remaining garlic aioli. ā¢ Fill each tortilla with slaw, Mexican-spiced pork and cucumber. Enjoy!
