Tex-Mex Spiced Pork Tacos for Dinner
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Tex-Mex Spiced Pork Tacos for Dinner

Tex-Mex Spiced Pork Tacos for Dinner

with Classic Chocolate Self-Saucing Pudding for Dessert

These minimal-prep tacos are perfect for when you're short on time - but still want a meal that's big on flavour. Our Tex-Mex spice blend is the not-so-secret seasoning for the juicy pork strips and to top the tacos off, load them with a cooling, crunchy slaw for a refreshing finish.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:
Kid Friendly
Quick Prep
Super Quick
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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 sachet

Tex-Mex spice blend

1 packet

pork strips

1 tin

sweetcorn

1

cucumber

1

avocado

1 packet

slaw mix

1 packet

garlic aioli

(Contains Egg;)

6

mini flour tortillas

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

1 packet

chocolate brownie mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

light cooking cream

(Contains Milk;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3145 kJ
Calories752 kcal
Fat42 g
of which saturates6.5 g
Carbohydrate52.7 g
of which sugars11.6 g
Dietary Fibre16 g
Protein37 g
Sodium1512 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. • Slice avocado in half, scoop out flesh and thinly slice. • In a second medium bowl, combine slaw mix, avocado, half the 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 flourtortillas on a plate in 10 second bursts, or until warmed through.

4
4

• Spread tortillas with remaining garlic aioli. • Fill each tortilla with charred corn slaw and Tex-Mex pork to serve. Enjoy!