HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Teriyaki Pork Tacos
Quick Teriyaki Pork Tacos

Quick Teriyaki Pork Tacos

with Pickled Cucumber & Sesame Slaw

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Sweet and savoury pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!

Tags:QuickKid Friendly

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.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

2 clove




½ sachet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1 sachet

sesame seeds

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 packet

pork mince

1 sachet

garlic aioli


1 bag

shredded cabbage mix


mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

olive oil

2 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

¼ cup

rice wine vinegar (for the pickle)

1 tsp

rice wine vinegar (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4017 kJ
Fat54.5 g
of which saturates9.9 g
Carbohydrate66.3 g
of which sugars25.5 g
Protein43.7 g
Sodium1304 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the cucumber. In a bowl, combine the rice wine vinegar(for the pickle) and a generous pinch of salt and sugar. Add the cucumber to the pickling liquid and add just enough water to cover the cucumber. Toss to coat and set aside until serving.


Finely chop the red onion. Finely chop the garlic. Grate the carrot. In a small bowl, combine the teriyaki sauce (see ingredients), soy sauce, rice wine vinegar (for the sauce) and the brown sugar. Season with pepper. Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.


Return the frying pan to a high heat with a drizzle of olive oil. Cook the onion until softened, 2-3 minutes. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Add the teriyaki mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.


While the pork is cooking, add the garlic aioli, shredded cabbage mix and grated carrot to the bowl with the sesame seeds. Season with salt and pepper and toss to coat.


Microwave the mini flour tortillas on a plate for 10 second bursts, or until warmed through.


Drain the cucumber. Bring everything to the table to serve. Top each tortilla with the sesame slaw, teriyaki pork, pickled cucumber and crushed peanuts.