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Cheesy Mexican Pork Tacos
with Quick-Pickled Onion & Garlic Aioli
Taco Tuesday has a nice ring to it, but we think these tacos are worthy of any night! With spiced pork, loads of veggies, creamy aioli and vibrant pickled onion, these handheld beauties will turn a weeknight dinner into a fiesta.
Always refer to the product label for the most accurate ingredient and allergen information.
½ unit
red onion
2 clove
garlic
1 packet
cos lettuce
1 unit
tomato
1 unit
carrot
1 bunch
coriander
½ unit
long green chilli
1 packet
pork mince
1 sachet
Mexican Fiesta spice blend
6 unit
mini flour tortillas
(ContainsGluten)1 packet
garlic aioli
(ContainsEggs)1 packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
olive oil
¼ cup
rice wine vinegar
¼ cup
water
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Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, the water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to combine. Set aside until serving.
Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Finely chop the tomato. Grate the carrot (unpeeled). Finely chop the coriander. Thinly slice the long green chilli (see ingredients list), if using.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and season with salt and pepper. Cook, breaking up with a spoon, until just browned, 4-5 minutes.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the garlic and Mexican Fiesta spice blend to the frying pan with the pork and stir until coated and fragrant, 1-2 minutes.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled onion. Bring everything to the table to serve. Build your tacos by spreading a layer of garlic aioli over a tortilla. Top with the cos lettuce, pork, shredded Cheddar cheese, tomato, carrot and pickled onion. Garnish with coriander and chilli (if using).