It’s double or nothing with these tacos. There’s both beef and pork 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!
The quantities provided above are averages only.
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
1
Tomato
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
250 g
Beef & Pork Mince
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Slaw Mix
1 packet
Parsley
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 drizzle
olive oil
1 drizzle
white wine vinegar
• Drain sweetcorn. Roughly chop tomato. Thinly slice spring onion.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly charred,
5-6 minutes.
• Transfer corn to a medium bowl. Add tomato, spring onion and a drizzle of
white wine vinegar and olive oil. Season with salt and pepper 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.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Cook beef & pork mince and Tex-Mex spice blend, breaking up with a spoon,
until just browned, 4-5 minutes.
• Meanwhile, combine slaw mix and garlic aioli in a second medium bowl.
Season to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second
bursts, until warmed through.
Little cooks: Take the lead by tossing the slaw!
• Top each tortilla with slaw, beef and pork and tomato salsa. Tear over
parsley and sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Have fun assembling the tacos!