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Mexican Recipes
Mexican Pork Tacos

Mexican Pork Tacos

with Slaw & Smokey Aioli

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Rated 3.5 / 4out of 1371 ratings
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These bright and colourful Mexican pork tacos tick every box. With a warming spice blend (add less if you like it mild!), plus smokey aioli, a crisp veggie-loaded slaw and refreshing cucumber, your tastebuds are fully catered for, just as it should be!

Allergens:EggsGluten
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove

garlic

1 packet

pork loin steaks

1 sachet

Mexican Fiesta spice blend

1 bunch

coriander

½ tin

sweetcorn

1 unit

cucumber

1 bag

slaw mix

100 g

smokey aioli

(ContainsEggsMay be presentTree Nuts)

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

Not included in your delivery

olive oil

2 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3130 kJ
Fat35.1 g
of which saturates4 g
Carbohydrate56.3 g
of which sugars11.7 g
Protein47.8 g
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Flavour pork
Flavour pork
1

SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. Finely chop the garlic (or use a garlic press). Slice the pork loin steaks into 1cm strips. In a medium bowl, combine the garlic, pork strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.

Prep
Prep
2

Drain the sweetcorn (see ingredients list). Roughly chop the coriander (reserve some leaves for garnish!). Thinly slice the cucumber into batons. In a second medium bowl, combine the slaw mix, coriander and vinegar. Add 1/2 the smokey aioli and toss to coat. Set aside.

Corn
Corn
3

Heat a medium frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a bowl.

Cook
Cook
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the flavoured pork strips and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. TIP: If your pan is getting crowded, cook the meat in batches to help it stay tender.

Heat
Heat
5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Serve
Serve
6

Spread some of the remaining smokey aioli on the base of the tortillas. Fill each tortilla with the slaw, charred corn, cucumber and pork. Garnish with any reserved coriander.