Mexican Beef & Pork Tacos
with Avocado Salsa- Wheat
- Gluten
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
It’s double or nothing with these tacos. There’s both beef and pork mince, intertwined with the delicious flavours of our Tex-Mex spice blend, and double the fun with veggies like sweetcorn and avocado. More is sometimes the way to go!
Ingredients
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Avocado
1 sachet
Tex-Mex Spice Blend
250 g
Beef & Pork Mince
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Shredded Cabbage Mix
1 packet
Sour Cream
(Contains: Milk; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Coriander
1
Corn
Nutrition Values
Cooking Steps
• Slice avocado in half, scoop out flesh and roughly chop. • Slice kernels off corn cob.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • In a medium bowl, combine charred corn, avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside. Little cooks: Take the lead by tossing the salsa! TIP: Cover the pan with a lid or foil if the kernels are “popping” out.
• 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 Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add passata (see ingredients), the butter, brown sugar and a splash 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 sour cream. • Sprinkle over shredded Cheddar cheese and tear over coriander to serve. Enjoy! Little cooks: Take charge and help build the tacos!
