Fiery Pork & Cheddar Cheese Tacos
with Tomato Salad & Sour Cream
- Wheat
- Gluten
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
We’re gaining a bit of a reputation for putting a spin on taco night, but sometimes classic is best, and this dish is just that. Tonights soft, warm tortillas are cradling a timeless combo of chipotle pulled pork, Cheddar cheese, cucumber and a fresh, crunchy salad.
Ingredients
1
Tomato
250 g
Pork Mince
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 sachet
Mexican Fiesta Spice Blend
1 packet
Mild Chipotle Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Sour Cream
(Contains: Milk)
1
Cucumber
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Nutrition
Cooking Steps
• Cut tomato into thin wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and Mexican fiesta spice blend, breaking up with a spoon, until just browned, 3-4 minutes. • Remove from heat and stir in mild chipotle sauce and the butter.
• In a large bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Spread tacos with mashed avocado then fill with salad, spicy chipotle pork and Cheddar cheese. Dollop with sour cream to serve. Enjoy!
