Double Jerk-Spiced Pork & Slaw Tacos
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Double Jerk-Spiced Pork & Slaw Tacos

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!

Tags:
Kid Friendly
Quick Prep
Super Quick
Over 30g protein
Allergens:
Egg
Gluten

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3046 kJ
Fat22.7 g
of which saturates6.6 g
Carbohydrate43.5 g
of which sugars12.2 g
Protein80.8 g
Sodium1563 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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!

4
4

• 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!