Speedy Mexican Fiesta Pork & Slaw Tacos
with Greek-Style Yoghurt- Wheat
- Gluten
- Milk
- Eggs
Sit back and watch the fireworks display of flavour burst through these pork tacos. They’re packed with colourful veggies like corn and cabbage and the pork is exploding with our Mexican Fiesta spices. To cool off, drizzle over some sour cream!
Ingredients
1 tin
Sweetcorn
300 g
Pork Loin Steaks
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1 sachet
Coriander
1 packet
Shredded Cabbage Mix
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs; )
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn.
• Roughly chop coriander.
• Slice pork loin steaks into 1cm strips.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine pork strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork and sweetcorn, tossing, until golden until lightly browned, 3-4 minutes.
• Remove pan from heat, then add the honey and toss pork to combine.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a second large bowl, combine shredded cabbage mix, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican Fiesta pork and corn.
• Drizzle over Greek-style yoghurt and the mayonnaise. Garnish with coriander to serve. Enjoy!
