Teriyaki Pork & Sesame Slaw Tacos
with Pickled Cucumber & Crushed Peanuts
Sweet and sticky pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with veggies aplenty and slaw for crunch, everyone can build their own and join in the fun!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1
Carrot
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
1
Lemon
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
250 g
Pork Mince
1 packet
Shredded Cabbage Mix
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
¼ cup
rice wine vinegar (for the pickle)
(Contains: Sulphites;)
2 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
rice wine vinegar
(Contains: Sulphites;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Thinly slice cucumber into rounds.
• In a medium bowl, combine the vinegar (for the pickle) and a good pinch of sugar and salt. Add cucumber and just enough water to cover cucumber.
Set aside.
• Finely chop brown onion and garlic. Grate carrot. Slice lemon into wedges.
• In a small bowl, combine teriyaki sauce (see ingredients), the soy sauce, vinegar (for the sauce) and brown sugar. Season with pepper.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, tossing, until softened, 2-3 minutes.
• Add pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute. Add teriyaki mixture and cook, stirring, until sauce is slightly reduced, 1 minute. Remove from heat.
• In a large bowl, combine garlic aioli, shredded cabbage mix, carrot, mixed sesame seeds and a squeeze of lemon juice. Season to taste with
salt and pepper.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, or until warmed through.
• Drain pickled cucumber.
• Fill each tortilla with a helping of sesame slaw, teriyaki pork and pickled cucumber. Sprinkle with crushed peanuts and serve with any remaining lemon wedges. Enjoy!
