Double BBQ Pulled Pork & Avocado Tacos
with Crisp Salad & Smokey Aioli
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, topped with a colourful salad and avocado. Don’t forget the Cheddar cheese for the perfect finishing touch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Avocado
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
400 g
Pulled Pork
1
Capsicum
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 sachet
All-American Spice Blend
1 packet
Garlic Paste
1 sachet
Coriander
1 tin
Sweetcorn
1
Cos Lettuce
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice capsicum.
• Finely shred cos lettuce.
• Slice avocado in half, scoop out flesh and thinly slice.
• Drain sweetcorn.
• In a medium bowl, combine cos lettuce and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
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 paste until fragrant, 1 minute.
• Add capsicum, sweetcorn 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.
• Meanwhile, microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Spread smokey aioli over each tortilla, then top with cos, avocado and BBQ pulled pork.
• Sprinkle with shredded Cheddar cheese and torn coriander to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
