Mexican Seared Pork Tacos & Cucumber
with Creamy Radish Slaw & Coriander
A juicy, flavourful pork steak is one of our favourite taco fillings, especially paired with a variety of bright accompaniments. A creamy radish slaw fulfill those requirements perfectly in this crowd-pleasing dish. Throw it all in a warm tortilla and you’re good to go!
We’ve replaced the avocado in this recipe with cucumber due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Coriander
300 g
Pork Loin Steaks
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1 packet
Shredded Cabbage Mix
1
Radish
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons.
• Thinly slice radish.
• SPICY! This spice blend is hot, use less if you're sensitive to heat! In a medium
bowl, combine pork loin steaks, Mexican Fiesta spice blend and a drizzle
of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey and turn to coat.
• Transfer to a plate, cover and rest for 5 minutes.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• In a large bowl, combine shredded cabbage mix, radish, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
• Thinly slice pork.
• Top each tortilla with creamy radish slaw, cucumber and Mexican seared pork. Tear over coriander to serve. Enjoy!
