Asian Pork Tacos

Asian Pork Tacos

with Crispy Shallots & Sweet Chilli Glaze

Family Friendly
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Saucy pork mince is seriously good in tacos – it fills them up nicely and makes delicious mouthfuls of juicy flavour. Add a creamy slaw, crisp cucumber and a sweet chilli glaze and prepare to be rapt, in more ways than one!


Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 knob


2 clove


1 unit


½ unit


2 packet

sweet chilli sauce

½ sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

pork mince

1 packet

garlic aioli


1 bag

slaw mix

8 unit

mini flour tortillas


1 packet

crispy shallots

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3620 kJ
Fat40.3 g
of which saturates8.5 g
Carbohydrate77.7 g
of which sugars18.9 g
Protein42.6 g
Sodium1530 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely grate the ginger and garlic (or use a garlic press). Thinly slice the cucumber into matchsticks. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the sweet chilli sauce, soy sauce, ginger, garlic and 1/2 the mixed sesame seeds (see ingredients list). Set aside.


In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes.


Add the sweet chilli sauce mixture to the pan with the pork and cook until fragrant, 1 minute. Toss to coat. Remove the pan from the heat and cover with a lid to keep warm.


In a medium bowl combine the garlic aioli with a good squeeze of lemon juice. Season with a good pinch of salt and pepper, add the slaw mix and toss to coat.


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


Bring everything to the table to serve. Build your tacos by topping each tortilla with some creamy slaw, cucumber and pork mixture. Spoon over any sauce left in the pan and garnish with the crispy shallots and remaining sesame seeds. Serve with any remaining lemon wedges.