BBQ Pulled Pork, Avocado & Slaw Tacos
with Cheddar Cheese & Mayonnaise
- Gluten(Wheat)
- Eggs
- Milk
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Gluten
- Eggs
- Fish
- Milk
It’s a good day when you’re having tacos for dinner. Let’s pack these tortillas with as much All-American spiced pulled pork as possible, tossed with baby spinach and a colourful slaw on top. Don’t forget the Cheddar cheese and avocado!
Ingredients
1
carrot
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 packet
pulled pork
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1
avocado
2 clove
garlic
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
(May be present: Cashew, Almond, Sesame, Soy, Gluten, Eggs, Fish, Milk)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate the carrot. Finely chop garlic. Roughly chop baby spinach leaves. • Slice avocado in half, scoop out flesh and roughly chop.
• In a medium bowl, combine shredded cabbage mix, baby spinach and a drizzle of red wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic until fragrant, 1 minute. • Add carrot and pulled pork and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add BBQ sauce and splash of water and simmer until slightly thickened, 1-2 minutes. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Spread mayonnaise over each tortilla, then top with slaw, All-American pulled pork and avocado. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
