Asian Pork Tacos & Radish Slaw
with Sriracha Mayo & Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1
Red Onion
1
Avocado
1 sachet
Coriander
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Sriracha
(Contains: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten, May contain traces of allergens; )
250 g
Pork Mince
1
Carrot
1
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Finely chop onion and garlic. Grate carrot. Peel avocado and thinly slice. • In a small bowl, combine mayonnaise and sriracha.
Little cooks: Take charge by combining the sauce!
If you've swapped to pork mince, prep in the same way as above.
-----------------------------------CCM TEXT------------------------------------- • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Remove pan from heat, add oyster sauce, the soy sauce, brown sugar and a splash of water to the pan, stir until just combined, 1 minute. Season to taste.
• Meanwhile, combine shredded cabbage mix, avocado, carrot, the sesame oil and a drizzle of vinegar in a medium bowl. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Top with some radish slaw and Asian pork.
------------------------------------------CCM TEXT---------------------------------------- • Spread a thin layer of sriracha mayo over tortillas. • Top with some radish slaw and Asian pork. • Garnish with cripsy shallots to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
