Tex-Mex Pork Tacos & Spicy Volcano Sauce
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Tex-Mex Pork Tacos & Spicy Volcano Sauce

Tex-Mex Pork Tacos & Spicy Volcano Sauce

with Charred Capsicum & Radish Salad

We love to taco-lot about how delicious our premium pork fillet is, so what better way to do so than by adding it onto soft tortillas, with a homemade spicy volcano sauce, charred capsicum adn radish. Delish!

Allergens:
Egg
Gluten
Soy
Wheat
Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Premium Pork Fillet

1 sachet

Tex-Mex spice blend

1

capsicum

1

red onion

2

Red Radish

1 packet

pickled jalapeños

1 packet

Tomato Relish

1 bag

deluxe salad mix

1 packet

mayonnaise

(Contains Egg;)

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

Light Sour Cream

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3442 kJ
Fat35.8 g
of which saturates10.9 g
Carbohydrate63.4 g
of which sugars24.4 g
Protein56.2 g
Sodium1492 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add premium pork fillet, turning to coat. • Heat a drizzle of olive oil in a large frying pan over high heat. Sear pork until browned, 1 minute on all sides. • Transfer pork to a lined oven tray and roast, 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.

2
2

• Meanwhile, thinly slice capsicum, red onion and red radish. • SPICY! The pickled jalapeños are hot, use less if you're sensitive to heat. Roughly chop pickled jalapeños (if using). • In a small bowl, combine tomato relish and pickled jalapeños.

3
3

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook capsicum and onion, until tender and slightly charred, 4-5 minutes. Transfer to a bowl, season and cover to keep warm.

4
4

• While pork is resting, in a large bowl, combine deluxe salad mix, red radish and mayonnaise. Season to taste.

5
5

• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.

6
6

• Thinly slice pork and toss in resting juices on oven tray. • Bring everything to the table. Build tacos by topping tortillas with radish salad, Tex-Mex pork, charred veggies, light sour cream and spicy volcano sauce to serve. Enjoy!

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