Honey-Soy Pork & Cucumber Slaw Tacos
with Garlic Aioli & Pickled Ginger- Eggs
- Sesame
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
We've combined the umami flavours of Japanese food with juicy pork strips into these colourful handheld delights. With pickled ginger and celery slaw, there's a lot to love tonight!
Ingredients
1
Celery
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
1 packet
Ginger Paste
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
6
Mini Flour Tortillas
(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)
1 packet
Pickled Ginger
250 g
Pork Strips
1 packet
Slaw Mix
Not included in your delivery
1 drizzle
olive oil
2 tbs
soy sauce
(Contains: Gluten, May contain traces of allergens, Soy;)
1 tbs
honey
Utensils
Cooking Steps
• Slice cucumber into thin sticks.
• Finely chop celery and garlic.
• In a small bowl, combine ginger paste, garlic, the soy sauce and honey.
Set aside.
• In a medium bowl, combine celery and slaw mix. Set aside.
Little cooks: Take the lead by prepping the slaw!
• In a large frying pan, heat a drizzle of olive oil over a high heat.
• When oil is hot, cook pork strips, tossing, until browned, 2 minutes.
• Add the honey-soy mixture and cook, tossing, until pork is coated and cooked
through, 1 minute. Remove pan from heat.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Microwave mini flour tortillas on a microwave-safe plate for 10 second bursts,
until warmed through.
• To the bowl with slaw, add Japanese-style dressing. Toss to combine.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be
careful, the plate can get hot!
• Spread the base of each tortilla with garlic aioli.
• Fill with slaw, honey-soy pork, cucumber and pickled ginger to serve. Enjoy!
Little cooks: Take charge and help assemble the tacos!
