Mexican Pork Tacos
with Sweetcorn Slaw & Mango Mayonnaise- Soy
- Gluten(Wheat)
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!
Ingredients
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
(Contains: Soy; )
8 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
Not included in your delivery
olive oil
2 tsp
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
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.
