Double Mexican Fiesta Pork & Corn Tacos
with Slaw & Parsley
Sit back and watch the fireworks display of flavour burst through these pork tacos. They’re packed with colourful veggies like corn and carrot and the pork is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo!
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 packet
Parsley
1 packet
Shredded Cabbage Mix
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1 sachet
Coriander
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn.
• Roughly chop parsley (see ingredients).
• Slice pork loin steaks 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork and sweetcorn, tossing, until golden until lightly browned, 2-3 minutes.
• Remove pan from heat, then 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, mixed salad leaves and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste with salt and pepper and toss to combine.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican Fiesta pork and corn.
• Drizzle over sour cream and the mayonnaise.
• Garnish with parsley and tear over coriander to serve. Enjoy!
