Name: Cheesy Mexican Seared Pork Tacos & Avo Smash with Creamy Radish Slaw & Coriander
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Avocado; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; 300 g Pork Loin Steaks; 6 Mini Flour Tortillas; 1 packet Shredded Red Cabbage; 1 sachet Mexican Fiesta Spice Blend; 1 Radish

HelloFresh

Recipes

Mexican Recipes

Cheesy Mexican Seared Pork Tacos & Avo Smash

with Creamy Radish Slaw & Coriander

Get up to $175 off

Tags:

High Protein

Allergens:

Milk

•Wheat

•Gluten

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Avocado

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

300 g

Pork Loin Steaks

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Shredded Red Cabbage

1 sachet

Mexican Fiesta Spice Blend

Radish

Nutrition Values

Calories749 kcal

Energy (kJ)3130 kJ

Fat40.5 g

of which saturates11.8 g

Carbohydrate40.1 g

of which sugars5.6 g

Dietary Fibre8.9 g

Protein50.3 g

Sodium1190 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.

Cooking Steps

• Slice avocado in half and scoop out flesh. Thinly slice radish. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste. • In a second medium bowl, combine pork loin steaks, Mexican fiesta spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes.

• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine shredded red cabbage, radish, mayonnaise, a drizzle of white wine vinegar and olive oil. Season to taste.

• Thinly slice pork. • Top each tortilla with smashed avo, creamy slaw and seared Mexican pork. • Tear over coriander. Sprinkle with shredded Cheddar cheese. Enjoy!