Mexican Beef & Pork Tacos
with Avocado Salsa & Yoghurt- Milk
- Gluten(Wheat)
It’s double or nothing with these tacos. There’s both beef and pork mince, two delicious flavours of Tex-Mex and enchilada working together and double the fun with veggies like sweetcorn and avocado. More is sometimes the way to go!
Ingredients
3 clove
garlic
1
avocado
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
beef & pork mince
½ packet
enchilada sauce
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
Shredded Cabbage Mix
1 sachet
Tex-Mex spice blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
1 tsp
brown sugar
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • Roughly chop baby spinach leaves. Slice avocado in half, scoop out flesh and roughly chop. • Drain the sweetcorn.
Little cooks: Help drain the sweetcorn!
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In a medium bowl, combine charred corn, avocado, baby spinach and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add enchilada sauce (see ingredients), the brown sugar, butter and a drizzle of water and cook until slightly reduced, 1-2 minutes. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. • Fill tortillas with some Mexican beef and pork, shredded cabbage mix, avocado salsa and Greek-style yoghurt. Enjoy!
Little cooks: Take the lead and help build the tacos!
