Quick Tex-Mex Pork Tacos
with Charred Corn & Avocado Salsa
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.
Always refer to the product label for the most accurate ingredient and allergen information.
1
avocado
1
carrot
1 bag
coriander
1 packet
enchilada sauce
½
lemon
6
mini flour tortillas
(ContainsGluten, SoyMay be present Soy, Milk)1 packet
pork mince
1 packet
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
• Cut avocado into small cubes. Finely chop tomato. Grate carrot. Roughly chop coriander. Zest the lemon to get a generous pinch and slice into wedges. Drain the sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Set aside in a medium bowl to cool slightly.
• Return the 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, 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.
• Add avocado, tomato, coriander, lemon zest and a generous squeeze of lemon juice to the corn and toss. Season and set aside. • Heat the mini flour tortillas in the microwave for 10 second bursts, until warmed through.
• Bring everything to the table. Build your taco by filling with the Tex-Mex pork and charred corn and avocado salsa. Top with sour cream to serve.