Quick Mexican Pork & Avocado Tacos
with Aioli & Charred Corn Salsa- Gluten(Wheat)
- Eggs
- Soy
Get ready for a handheld feast of Mexican delights! Tender pork plus mild spices get a helping of pork, corn salsa, avocado and creamy aioli for these family-friendly tacos worth talking about!
Ingredients
1
avocado
1
tomato
1
carrot
1 tin
sweetcorn
1 packet
pork mince
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
1
olive oil
½ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop tomato. Grate the carrot. Drain the sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Little cooks: Kids can help prep the avocado and grate the carrot!
• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Add the water and simmer until slightly reduced, 1-2 minutes. Season to taste.
• Meanwhile, to the bowl with charred corn, add tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flourtortillas on a plate for 10 second bursts, until warmed through.
• Spread garlic aioli over each tortilla. • Top with Mexican pork, avocado and charred corn salsa. • Tear over coriander to serve. Enjoy!
