Mexican-Spiced Pork Tacos
with Charred Corn Slaw, Parmesan & Garlic Aioli- Eggs
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Ingredients
1
Avocado
1 packet
Garlic Paste
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Parmesan Cheese
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
250 g
Pork Strips
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
1 tin
Sweetcorn
1
Cucumber
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. • 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.
Custom Recipe: If you've added Parmesan cheese, sprinkle Parmesan over the tacos to serve.
