Tex-Mex Pork Tacos & Spicy Volcano Sauce

Name: Tex-Mex Pork Tacos & Spicy Volcano Sauce with Charred Capsicum & Radish Salad
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet Premium Pork Fillet; 1 sachet Tex-Mex Spice Blend; 1 Capsicum; 1 Red Onion; 2 radish; 1 packet Pickled Jalapeños; 1 packet Tomato Relish; 1 packet Deluxe Salad Mix; 1 packet Mayonnaise; 6 Mini Flour Tortillas; 1 packet Light Sour Cream

with Charred Capsicum & Radish Salad

Get up to $200 off!

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 and radish. Delish!

Allergens:

Eggs

•Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Premium Pork Fillet

1 sachet

Tex-Mex Spice Blend

Capsicum

Red Onion

radish

1 packet

Pickled Jalapeños

1 packet

Tomato Relish

1 packet

Deluxe Salad Mix

1 packet

Mayonnaise

Mini Flour Tortillas

1 packet

Light Sour Cream

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3527 kJ

Calories843 kcal

Fat36.7 g

of which saturates11.7 g

Carbohydrate66.1 g

of which sugars21.1 g

Dietary Fibre9.6 g

Protein55.6 g

Sodium1471 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine premium pork fillet, Tex-Mex spice blend and a drizzle of olive oil. • 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.

• Meanwhile, thinly slice capsicum, red onion and 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.

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

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

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

• Thinly slice pork and toss in resting juices on the 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!