Teriyaki Pork & Cucumber Salad Tacos
with Soy Aioli & 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 cucumber salad for crunch, these warm tortillas will wrap all of the goodness inside, ready for you to devour! We’ve replaced the cos lettuce in this recipe with mixed salad leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Mixed Salad Leaves
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, Sesame, Soy, Wheat;)
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
Utensils
Cooking Steps
• Finely chop brown onion. Slice cucumber into half-moons.
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of white
wine vinegar and olive oil. Season to taste 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 microwave-safe plate in 10 second bursts until warmed through.
• Bring everything to the table to serve.
• Top tortillas with cucumber salad and teriyaki pork.
• Spoon over soy aioli.
• Sprinkle with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over toppings!
