Tex-Mex Double Pork Tacos & Avocado Tacos
with Corn-Cucumber Slaw & Garlic Aioli
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Ingredients
1
Garlic Paste
1
Tex-Mex Spice Blend
2
Pork Strips
1
Cucumber
1
Avocado
1
Slaw Mix
1
Garlic Aioli
1
Mini Flour Tortillas
1
Sweetcorn
Not included in your delivery
olive oil
white wine vinegar
Nutritional Values
Instructions
• 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 white wine vinegar. Season. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your pork strips, season pork in a large bowl.
-----------CCM TEXT------------- • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large 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.
Little cooks: Take the lead by tossing the slaw!
• 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 flourtortillas on a plate in 10 second bursts, or until warmed through. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook pork as above, in batches for best results.
-----------CCM TEXT------------- • 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 charred corn slaw and Tex-Mex pork to serve. Enjoy!