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!
pork loin steaks
Mexican Fiesta spice blend
smokey aioli(ContainsEggsMay be presentTree Nuts)
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
vinegar (white wine or red wine)
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.
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.
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.
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 the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
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.