Cheesy Caribbean Pork & Celery Slaw Tacos

Name: Cheesy Caribbean Pork & Celery Slaw Tacos with Charred Corn & Mayonnaise
Total time: 15 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; ½ tin sweetcorn; 1 stalk celery; 1 packet pork loin steaks; 1 sachet Mild Caribbean Jerk Seasoning; 1 tsp honey; 6 Mini Flour Tortillas; 1 packet Shredded Cabbage Mix; 1 packet Mayonnaise; 1 tsp white wine vinegar; 1 packet Parsley; 1 packet Shredded Cheddar Cheese

with Charred Corn & Mayonnaise

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Can’t it be taco night every night? How can you improve on Caribbean-style honey-tossed pork loin, charred corn salsa and crunchy slaw wrapped up in a warm tortilla. We dare you to name a better meal!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Over 30g protein

Allergens:

Gluten(Wheat)

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

½ tin

sweetcorn

1 stalk

celery

1 packet

pork loin steaks

1 sachet

Mild Caribbean Jerk Seasoning

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Shredded Cabbage Mix

1 packet

Mayonnaise

(Contains: Eggs; May be present: Wheat, Fish, Almond, Cashew, Sesame, Soy. )

1 packet

Parsley

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

1 tsp

white wine vinegar

Nutrition Values

Energy (kJ)2979 kJ

Calories712 kcal

Fat26.1 g

of which saturates9.9 g

Carbohydrate43.6 g

of which sugars12.3 g

Dietary Fibre8.3 g

Protein49 g

Sodium1495 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Drain sweetcorn (see ingredients). Thinly slice celery. • Cut pork loin steaks into 1cm strips. • In a medium bowl, combine pork strips, mild Caribbean jerk seasoning and a drizzle of olive oil.

Little cooks: Take charge by combining the ingredients!

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a second medium bowl, combine shredded cabbage mix, celery, mayonnaise and a drizzle of white wine vinegar. Season to taste.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. Add the honey and toss to coat. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

TIP: Cooking the meat in batches over a high heat helps it stay tender. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!