Easy As Double Peri-Peri Pork Tacos
with Smashed Avocado & Garlic Aioli
Taco night is always a winner in our books. Introducing our newest taste sensation - peri-peri spiced pork mince, cooked until golden and tossed in honey for that sweet and savoury mix. Add some crunch with a fresh slaw and some creamy dreaminess with smashed avo. Pack the lot into a warm tortilla and enjoy!
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
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
500 g
Pork Mince
1
Avocado
1 sachet
peri-peri seasoning
(May be present: Soy, Wheat, Gluten)
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado with a drizzle of olive oil and generous pinch of salt until smooth.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add peri-peri seasoning and the honey, and cook until fragrant, 1 minute.
• Meanwhile, in a large bowl combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with smashed avocado, cabbage and peri-peri pork. • Drizzle over garlic aioli. Enjoy!
• If you've added a fancify bundle, dollop over roasted tomato salsa, sprinkle over shredded Cheddar cheese and tear over coriander.
