Sticky Asian Pork & Pickled Veggie Tacos

Name: Sticky Asian Pork & Pickled Veggie Tacos with Cucumber & Sriracha Mayo
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Crispy Shallots; 1 Cos Lettuce; 1 packet Plant-Based Asian Stir-Fry Sauce; 1 packet Mint; 1 Cucumber; 6 Mini Flour Tortillas; 1 packet Sriracha; 250 g Pork Mince; 1 Carrot; 2 Garlic; 1 Fresh Chilli; 1 packet Sweet Soy Seasoning; 2 Radish; 2 tbs Mayonnaise

with Cucumber & Sriracha Mayo

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Here’s another taco night with a flavour-fusion twist! This time, we’re packing our warm tortillas with sticky stir-fried pork mince, zingy pickled veggies and crunchy cos lettuce. A sprinkle of chilli, mint, and crispy shallots add even more texture and flavour!

Allergens:

Gluten

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

Cos Lettuce

1 packet

Plant-Based Asian Stir-Fry Sauce

(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree nuts, Sesame. )

1 packet

Mint

Cucumber

Mini Flour Tortillas

(Contains: Gluten, Wheat; )

1 packet

Sriracha

(May be present: Eggs, Fish, Milk, Sesame, Almond, Soy, Wheat, Gluten. )

250 g

Pork Mince

Carrot

Garlic

Fresh Chilli

1 packet

Sweet Soy Seasoning

(Contains: Gluten, Soy, Wheat; )

Radish

Not included in your delivery

2 tbs

Mayonnaise

(Contains: Eggs; )

Nutrition Values

Calories717 kcal

Energy (kJ)3000 kJ

Fat108 g

of which saturates23 g

Carbohydrate66.7 g

of which sugars24 g

Dietary Fibre10.3 g

Protein33.9 g

Cholesterol42 mg

Sodium2700 mg

Trans Fat0.2 g

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.

Cooking Steps

• Thinly slice radish. Using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish and carrot to pickling liquid. Add enough water to just cover veggies. Set aside.

TIP: Slicing the veggies very thinly helps them pickle faster!

• Meanwhile, finely shred cos lettuce (see ingredients). Thinly slice cucumber into sticks. Thinly slice fresh chilli (if using). • Finely chop garlic. • Pick mint leaves.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and sweet soy seasoning and cook until fragrant, 1-2 minutes. • Remove pan from heat, add Korean stir-fry sauce and toss to combine.

• Meanwhile, drain pickled veggies. • In a small bowl, combine mayonnaise and sriracha.

• On a microwave-safe plate, microwave mini flourtortillas in 10 second bursts until warmed through.

• Spread each tortilla with sriracha mayo. • Top with cos, pickled veggies, cucumber and sticky Asian pork. • Sprinkle over chilli, crispy shallots and mint to serve. Enjoy!