HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Pork Tacos
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!


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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 packet

pork loin steaks

1 sachet

Mexican Fiesta spice blend

1 bag


½ tin


1 unit


1 bag

slaw mix

1 packet

mango mayonnaise

8 unit

mini flour tortillas


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)0 kJ
Energy (kJ)3630 kJ
Fat38.3 g
of which saturates4.5 g
Carbohydrate74.6 g
of which sugars15 g
Dietary Fibre0 g
Protein50.4 g
Cholesterol0 mg
Sodium1520 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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.