Tex-Mex Pork & Avocado Tacos
with Charred Corn Salsa
The quantities provided above are averages only.
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.
Ingredients
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Avocado
1 packet
Bbq Sauce
1 packet
Passata
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Pork Mince
1
Lime
1 packet
Coriander
1
Tomato
1
Garlic
1
Baby Cos Lettuce
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
Cooking Steps
Drain the sweetcorn. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce (see ingredients list). Thinly slice the avocado (see ingredients list). TIP: Slice the avocado while the flesh is still in the skin, then scoop out the slices with a spoon.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 3-4 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Transfer to a bowl and set aside.
Return the frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Reduce the heat to medium high and add the garlic to the pork. Cook until fragrant, 1 minute. Add Tex-Mex Spice blend (see ingredients list) and a generous pinch of salt and stir to coat. Add the passata (see ingredients list), BBQ sauce (see ingredients list) and water and mix well. Cook, stirring, until heated through, 1-2 minutes. Season to taste with salt and pepper.
Just before serving, add the tomato and coriander to the bowl with the corn. TIP: Reserve the coriander for the adult portions if you like! Drizzle with olive oil and a good squeeze of lime juice. Toss to combine and season to taste with salt and pepper. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Take everything to the table. Build your tacos by adding a helping of cos lettuce to the base of a tortilla. Add the Mexican BBQ pork mix and avocado slices. Top with Greek yoghurt and the charred corn salsa. Serve with the remaining lime wedges. Enjoy!
