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Cheesy Mexican Pork Tacos

Cheesy Mexican Pork Tacos

with Quick-Pickled Onion & Garlic Aioli

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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.

Tags:Spicy
Allergens:GlutenEggsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4210 kJ
Fat61.3 g
of which saturates12.4 g
Carbohydrate61.4 g
of which sugars16.2 g
Protein45.2 g
Sodium1540 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

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

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).