Get ready for a hand-held feast of Tex-Mex delights! Lightly spiced tender pork with red kidney beans, corn salsa, avocado and creamy yoghurt makes these family-friendly tacos an easy dinner winner.
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/ Serving 4 people
/ Serving 4 people
red kidney beans
Tex-Mex spice blend(May be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
Drain the sweetcorn. Drain and rinse the red kidney beans (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce. Thinly slice the avocado.
TIP: Slice the avocado while the flesh is still in the skin, then scoop out the slices with a spoon.
Heat a large frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 3-4 minutes. Transfer to a bowl and set aside.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return the frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Reduce the heat to medium-high and add the garlic to the frying pan. Cook until fragrant, about 1 minute. Add 1 1/2 sachets of Tex-Mex Spice blend, the red kidney beans and salt and stir to coat. Add the passata, BBQ sauce and water and mix well. Cook, stirring, until heated through, 1-2 minutes. Season to taste with salt and pepper.
Just before serving, cut the lime into wedges. Add the tomato and coriander to the bowl with the corn. Drizzle with olive oil and a good squeeze of lime juice. Toss to combine and season to taste with salt and pepper. Set aside. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
TIP: Reserve the coriander for the adult portions if you like!
Take everything to the table to serve. Build your tacos by topping the tortillas with cos lettuce, Tex-Mex pork and bean mix, avocado slices, Greek yoghurt and the charred corn salsa. Serve with the remaining lime wedges.