Double Jerk-Spiced Pork & Slaw Tacos
with Charred Corn & Mayonnaise
Can’t it be taco night every night? How can you improve on Caribbean-style honey-tossed pork loin, charred corn salsa and crunchy slaw wrapped up in a warm tortilla. We dare you to name a better meal!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½ tin
sweetcorn
1 stalk
celery
2 packet
pork loin steaks
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
6
Mini Flour Tortillas
(Contains Gluten; )
1 packet
parsley
Not included in your delivery
olive oil
1 tsp
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Drain sweetcorn (see ingredients). Thinly slice celery. • Cut pork loin steaks into 1cm strips. • In a large bowl, combine pork strips, mild Caribbean jerk seasoning and a drizzle of olive oil. Little cooks: Take charge by combining the ingredients!
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a second medium bowl, combine shredded cabbage mix, celery, mayonnaise and a drizzle of white wine vinegar. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. Add honey and toss to coat. • Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. TIP: Cooking the meat in batches over a high heat helps it stay tender. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Top tortillas with celery slaw, Caribbean jerk pork strips and charred corn. Tear over parsley. Enjoy!
Little cooks: Take the lead and help build the tacos!