Tex-Mex Pork & Avocado Tacos
with Corn-Cucumber Slaw & Garlic Aioli- Eggs
- Gluten
- Soy
- Wheat
- 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. 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.
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
avocado
1 packet
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, 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 and a drizzle of olive oil. Add pork strips, toss to combine. • 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.
• 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.
• Spread tortillas with remaining garlic aioli. • Fill each tortilla with charred corn slaw and Tex-Mex pork to serve. Enjoy!
