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Mexican Recipes
Mexican Pork Tacos

Mexican Pork Tacos

with Sweetcorn Slaw & Mango Mayonnaise

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These bright and colourful Mexican pork tacos tick every box. With a warming spice blend plus sweet mango mayonnaise, a crisp, veggie-loaded slaw and refreshing cucumber, your tastebuds are fully catered for, just as it should be!

Allergens:EggsGluten
Prep Time25 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 bag

coriander

½ tin

sweetcorn

1 unit

cucumber

1 bag

slaw mix

1 packet

mango mayonnaise

(ContainsEggs)

8 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)3630 kJ
Fat38.3 g
of which saturates4.5 g
Carbohydrate74.6 g
of which sugars15 g
Protein50.4 g
Sodium1520 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

SPICY! The spice blend is hot, use less if you're sensitive to heat. 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.

2

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

3

Heat a medium frying pan over a high heat. When the pan is hot, add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to the bowl with the slaw and toss to combine.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork strips and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate.

5

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

6

Bring everything to the table to serve. Spread the remaining mango mayonnaise over the tortillas. Fill each tortilla with the slaw, cucumber and Mexican pork. Garnish with any reserved coriander.