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American Recipes
Speedy Caribbean Jerk Pork Tacos

Speedy Caribbean Jerk Pork Tacos

with Charred Corn & Pineapple Salsa

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Rated 3.4 / 4out of 834 ratings
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Take your tastebuds on a holiday tonight! With gentle heat from the jerk seasoning, tanginess from the garlic aioli and a touch of smokey flavour from the charred corn, this meal will bring a tropical island vibe to your dinner table.

Allergens:GlutenEggs
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

pork loin steak

1 sachet

mild Caribbean jerk seasoning

1 tin

sweetcorn

1 unit

tomato

½ unit

lemon

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 head

cos lettuce

1 tub

garlic aioli

(ContainsEggs)

½ tin

pineapple slices

Not included in your delivery

tbs

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3520 kJ
Fat28.5 g
of which saturates3.7 g
Carbohydrate87.7 g
of which sugars23.5 g
Protein50.8 g
Sodium1450 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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FLAVOUR THE PORK
FLAVOUR THE PORK
1

Cut the pork loin steak into 0.5cm-thick strips. In a medium bowl, combine the pork, mild Caribbean jerk seasoning, a generous pinch of salt and a generous drizzle of olive oil. Set aside.

char the corn
char the corn
2

Drain the sweetcorn. Drain and roughly chop the pineapple (see ingredients list). Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing, until charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Return the frying pan to a medium-high heat and add the pineapple. Cook, tossing occasionally, until golden, 2-3 minutes. Transfer to the bowl with the corn.

PREPARE THE SALSA
PREPARE THE SALSA
3

Finely chop the tomato and add to the bowl with the corn and pineapple. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Add the lemon zest, a squeeze of lemon juice and a pinch of salt and pepper to the bowl and toss to combine.

cook pork
cook pork
4

Return the frying pan to a high heat. Add the pork strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!

heat tortillas
heat tortillas
5

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Shred the cos lettuce.

serve up
serve up
6

Bring everything to the table to serve. Build your tacos by spreading some garlic aioli over a tortilla. Add some cos lettuce, Caribbean jerk pork and charred corn salsa. Serve with any remaining lemon wedges.