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Tex-Mex Pulled Pork Tacos

Tex-Mex Pulled Pork Tacos

with Pineapple Salsa

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Need dinner on the table fast, but don’t want to compromise on flavour or fun? These pulled pork tacos are coming to the rescue. The tender meat tastes like it's been cooking for hours, but they're on the table in about 20 minutes – what a win!

Allergens:GlutenSoyEggMilk

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 Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 tin

pineapple slices

2 clove

garlic

1 unit

cucumber

1 head

cos lettuce

2 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

pulled pork

(May be present Soy)

12 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Soy, Milk)

1 packet

smokey aioli

(ContainsEggMay be present Milk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

2 unit

tomato

Not included in your delivery

olive oil

1 tsp

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat34.4 g
of which saturates6.7 g
Carbohydrate57.9 g
of which sugars13.5 g
Dietary Fibre0 g
Protein40.2 g
Cholesterol0 mg
Sodium1370 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Drain the pineapple slices and roughly chop. Finely chop the garlic (or use a garlic press). Finely chop the cucumber. Thinly slice the tomato into half-moons. Shred the cos lettuce.

2

Heat a large frying pan over a medium-high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a bowl and set aside to cool slightly.

3

Wash the frying pan, then return to a medium-high heat with 2 tbs olive oil. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant and slightly crisp, 2 minutes. Season to taste with pepper.

4

Add the cucumber and rice wine vinegar to the bowl with the pineapple. Drizzle with olive oil and toss to coat. Season to taste with salt and pepper.

5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Build your tacos by spreading a layer of smokey aioli over a tortilla. Top with Mexican pulled pork, shredded Cheddar cheese, tomato slices, cos lettuce and pineapple salsa.