Mexican Fiesta Double Pork & Corn Tacos
with Slaw & Coriander- 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
600 g
Pork Loin Steaks
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1
Spring Onion
1 packet
Shredded Cabbage Mix
1 packet
Sour Cream
(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.
• Slice avocado (see ingredients) in half, scoop out flesh and roughly chop.
• 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.
• Meanwhile, slice lemon into wedges.
• In a second large bowl, combine shredded cabbage mix, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper 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 sour cream, sprinkle with shredded Cheddar cheese and tear over coriander. Serve with any remaining lemon wedges. Enjoy!
