Chermoula-Spiced Pork & Rainbow Slaw Tacos

Name: Chermoula-Spiced Pork & Rainbow Slaw Tacos with Garlic Aioli & Roasted Almonds
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ½ Onion; 2 clove garlic; 1 tin sweetcorn; 1 tomato; 1 packet pork mince; 1 sachet chermoula spice blend; 1 packet tomato paste; 1 tsp brown sugar; 20 g butter; ¼ cup water; drizzle white wine vinegar; 6 Mini Flour Tortillas; 1 packet Shredded Cabbage Mix; 1 packet roasted almonds; 1 packet hummus; 1 packet garlic aioli

with Garlic Aioli & Roasted Almonds

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Calories

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Protein

39.9g protein

Total

20 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Milk
Gluten(Wheat)
Almond
Sesame
Eggs
Soy
May contain traces of allergens
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Walnut
Traces of Pine Nut

Take taco night to the next level with the flavours of Turkey. Chermoula-spiced pork mince sits inside warm tortillas with a garlicky aioli and crunchy, fresh veggies for a flavour combination you didn’t know you were missing. It’s another taco-tastic dinner! *We’ve replaced the radish in this recipe with sweetcorn due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Onion

2 clove

garlic

1 tin

sweetcorn

tomato

1 packet

pork mince

1 sachet

chermoula spice blend

1 packet

tomato paste

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

Shredded Cabbage Mix

1 packet

roasted almonds

(Contains: Almond; )

1 packet

hummus

(Contains: Sesame; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk; )

¼ cup

water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3691 kJ

Fat52.5 g

of which saturates16.7 g

Carbohydrate60.7 g

of which sugars19.7 g

Dietary Fibre13 g

Protein39.9 g

Sodium1320 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 Frying Pan

Cooking Steps

PDF

• Thinly slice onion (see ingredients). Finely chop garlic and tomato. Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.

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

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion until softened, 3 minutes. • Add garlic and cook until fragrant, 1 minute. Add pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Add chermoula spice blend, tomato paste and brown sugar. Cook, stirring, until fragrant, 1-2 minutes. • Add the butter and water and simmer until the sauce has thickened, 1-2 minutes. Season to taste.

• Meanwhile, combine shredded cabbage mix with a drizzle of olive oil and white wine vinegar in a large bowl. Season with salt and pepper. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Roughly chop roasted almonds. • Spread garlic aioli over tortillas, then top with shredded cabbage, chermoula-spiced pork, radish and tomato. • Garnish with almonds to serve. Enjoy!