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Mexican Recipes

Mexican Fiesta Pork & Corn Tacos

Mexican Fiesta Pork & Corn Tacos

Mexican Fiesta Pork & Corn Tacos

with Slaw & Spring Onion

Get up to $175 off

Sit back and watch the fireworks display of flavour burst through these pork tacos. They’re packed with colourful veggies like corn and carrot and the pork is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo!

This recipe is under 650kcal per serving.

Allergens:

Wheat

•Gluten

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Sweetcorn

300 g

Pork Loin Steaks

6

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 sachet

Mexican Fiesta Spice Blend

1

Spring Onion

1

Carrot

1 packet

Shredded Cabbage Mix

Nutrition Values

Calories577 kcal

Energy (kJ)2420 kJ

Fat20.6 g

of which saturates5.3 g

Carbohydrate47.6 g

of which sugars9.8 g

Dietary Fibre8.4 g

Protein44.5 g

Sodium1100 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Get prepped

1

• Grate carrot. Drain sweetcorn. Thinly slice spring onion. • Slice pork loin steak 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.

Cook the pork & corn

2

• 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, add the honey and toss pork to combine.

TIP: Cover the pan with a lid if the corn kernels are poppingout.

Toss the slaw

3

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

Serve up

4

• Top each tortilla with slaw and Mexican fiesta pork and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!

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