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Quick Tex-Mex Pork Tacos

Quick Tex-Mex Pork Tacos

with Charred Corn & Avocado Salsa

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Get ready for a hand-held feast of Tex-Mex delights! Lightly spiced tender pork, corn salsa, avocado and sour cream makes these tacos an easy dinner winner.

Tags:QuickKid Friendly
Allergens:GlutenSoyMilk

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

avocado

1

carrot

1 bag

coriander

1 packet

enchilada sauce

½

lemon

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

pork mince

1 packet

light sour cream

(ContainsMilk)

1 tin

sweetcorn

1

tomato

1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

¼ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3747 kJ
Fat47.9 g
of which saturates14.4 g
Carbohydrate65.3 g
of which sugars19.7 g
Protein39.4 g
Sodium1298 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Cut avocado into small cubes. Finely chop tomato. Grate carrot. Roughly chop coriander. Zest lemon to get a generous pinch and slice into wedges. Drain sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl to cool slightly.

2

• Return frying pan to a medium-high heat with a drizzle of olive oil. Add carrot and Tex-Mex spice blend and cook until softened, 1-2 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add enchilada sauce and the water and cook until heated through and well combined, 1 minute.

3

• Add avocado, tomato, coriander, lemon zest and a generous squeeze of lemon juice to the corn and toss. Season. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

4

• Fill each taco with Tex-Mex pork and charred corn and avocado salsa. • Top with light sour cream and serve with any leftover lemon wedges.