Teriyaki Pork & Cos Lettuce Tacos
with Soy Mayo & Crispy Shallots
- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Milk
- Soy
- Gluten
Short on time but don't want to compromise on flavour? Then look no further than these delectable pork tacos. Packed with teriyaki glazed pork and a celery slaw for crunch, these warm tortillas will wrap all of the goodness inside, ready for you to devour!
Ingredients
1
Baby Cos Lettuce
1
Brown Onion
1 sachet
Crispy Shallots
1
Cucumber
1 packet
Ginger Paste
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
250 g
Pork Mince
1 packet
Teriyaki Sauce
(Contains: Gluten, Soy, Wheat, Sesame;)
1 packet
Garlic Aioli
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
2 tbs
Mayonnaise
(Contains: Eggs;)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
brown sugar
Cooking Steps
• Finely chop brown onion. Slice cucumber into half-moons. Thinly slice cos lettuce. • In a large bowl, combine cos, cucumber, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine garlic aioli and half the soy sauce. • In another small bowl, combine teriyaki sauce (see ingredients), the remaining soy sauce, brown sugar and a splash of water. Little cooks: Take charge by combining the sauces!
• Heat a large frying pan over medium-high heat. Add onion and cook until starting to soften, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add ginger paste and cook until fragrant, 1 minute. Add teriyaki mixture, stir to combine and simmer until slightly reduced, 1 minute.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Season slaw and toss to combine. Little cooks: Take the lead and toss the slaw!
• Bring everything to the table to serve. Top tortillas with teriyaki pork and celery slaw. • Spoon over soy aioli. Sprinkle with crispy shallots to serve. Enjoy!
