Tex-Mex Pork & Avocado Tacos
with Charred Corn Salsa
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the fresh, tasty flavours, though some found it a bit bland and suggested adding extra spices or herbs.
- Ease of prep: Quick and simple to prepare, making it great for weeknight dinners or teaching teens basic cooking skills.
- Suggestions: Several recommended adding cheese, using hard taco shells, or including more wraps to better match the filling quantity.
- Leftovers: Some found the leftover mince worked well in pies or for lunch the next day.
- Texture: A few noted the filling was too wet, making tortillas soggy; consider cooking the sauce longer to reduce liquid.
