Double Mexican Fiesta Pork & Corn Tacos
with Slaw & Spring Onion
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 tin
Sweetcorn
600 g
Pork Loin Steaks
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1
Spring Onion
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Grate carrot. Drain sweetcorn. Thinly slice spring onion. • Slice pork loin steak into 1cm strips. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine pork strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork and sweetcorn, tossing, until golden until lightly browned, 3-4 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and toss pork to combine.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican fiesta pork and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!
