Think of all the things you can do in 15 minutes... Now, add these tacos to your list! That's right, these handheld beauties will be on the table in record time, thanks to our new pulled pork and a colourful salad mix.
garlic aioli(ContainsEgg, MilkMay be presentTree Nuts)
Mexican Fiesta spice blend(May be presentGluten)
mild chipotle sauce(ContainsSoy)
mini flour tortillas(ContainsGlutenMay be presentSoy)
shredded Cheddar cheese(ContainsMilk)
baby spinach leaves
Roughly chop the baby spinach leaves. Cut the lemon (see ingredients list) into wedges. Finely chop the garlic (or use a garlic press). Roughly chop the coriander.
In a medium bowl, combine the garlic aioli with a generous squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and chopped baby spinach and toss to coat. Set aside
SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Add the water and mild chipotle sauce and stir to combine.
Add the pulled pork to the sauce and stir to coat. Cook until heated through, 2 minutes. 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, until warmed through.
Bring everything to the table to serve. Build your tacos by filling the tortillas with the slaw, pulled pork, shredded Cheddar cheese and coriander. Serve with the remaining lemon wedges.