Double Seared Mexican Pork Loin Tacos
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Double Seared Mexican Pork Loin Tacos

Double Seared Mexican Pork Loin Tacos

with Creamy Slaw, Smashed Avo & Coriander

A juicy, flavourful pork steak is one of our favourite taco fillings, especially paired with a variety of bright accompaniments. A creamy radish slaw and mellow smashed avo fulfill those requirements perfectly is this crowd-pleasing dish. Throw it all in a warm tortilla and you’re good to go!

Tags:
Spicy
Allergens:
Gluten
Egg

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

avocado

1

Radish

2 packet

Pork Loin Steaks

1 sachet

Mexican Fiesta Spice Blend

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

shredded red cabbage

1 packet

mayonnaise

(Contains Egg; )

1 packet

coriander

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3762 kJ
Calories899 kcal
Fat41.4 g
of which saturates9.7 g
Carbohydrate43.3 g
of which sugars8.7 g
Dietary Fibre12.6 g
Protein81.5 g
Sodium1347 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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

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