Speedy Caribbean Jerk Pork Tacos
with Charred Corn Salsa & Mango Mayo
Take your tastebuds on a holiday tonight! With gentle heat from the jerk seasoning, tanginess from the mango mayo and a touch of smokey flavour from the charred corn, this meal will bring a tropical island vibe to your dinner table.
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 packet
pork loin steak
1 sachet
mild Caribbean jerk seasoning
1 tin
sweetcorn
1 bag
coriander
1 unit
tomato
½ unit
lemon
6 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 head
cos lettuce
1 tub
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
Not included in your delivery
tbs
olive oil
Utensils
Cooking Steps
Cut the pork loin steak into 0.5cm-thick strips. In a medium bowl, combine the pork, mild Caribbean jerk seasoning, a generous pinch of salt and a generous drizzle of olive oil. Set aside.
Drain the sweetcorn. Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing, until charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out.
Finely chop the coriander and tomato and add to the bowl with the corn. Add a squeeze of lemon juice (see ingredients list) and a pinch of salt and pepper and toss to combine. Slice any remaining lemon into wedges.
Return the frying pan to a high heat. Add the pork strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Shred the cos lettuce.
Bring everything to the table to serve. Build your tacos by spreading some mango mayonnaise over a tortilla. Add some cos lettuce, Caribbean jerk pork and charred corn salsa. Serve with any remaining lemon wedges.
