Fuss-Free Cheesy Bacon Tacos
with Slaw & Cherry Tomato Salsa
- Milk
- Wheat
- Gluten
It’s double or nothing with these tacos. There’s both bacon mince, two delicious flavours of Tex-Mex and Cheddar cheese working together and double the fun with veggies like sweetcorn and slaw. More is sometimes the way to go!
Ingredients
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1
Bacon
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Slaw Mix
1 packet
Snacking Tomatoes
1
Sour Cream
(Contains: Milk; )
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Drain sweetcorn. Quarter cherry tomatoes. • Cut bacon into 1cm pieces. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add cherry tomatoes, tear in coriander and add a drizzle of white wine vinegar and olive oil. Season to taste and set aside. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon and Tex-Mex spice blend, breaking up with a spoon, until golden, 6-7 minutes.
• Meanwhile, combine slaw mix and a drizzle of white wine vinegar in a second medium bowl. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. Little cooks: Take the lead by tossing the slaw!
• Top each tortilla with slaw, bacon, cherry tomato salsa and shredded Cheddar cheese. Dollop with sour cream to serve. Enjoy! Little cooks: Have fun assembling the tacos!
