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Teriyaki Pork Tacos

Teriyaki Pork Tacos

with Pickled Cucumber & Slaw

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Sweet and savoury pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!

Tags:QuickKid Friendly
Allergens:GlutenSesameSoyEggs

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1

carrot

1 packet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

1

cucumber

1 packet

pork mince

1 bag

shredded cabbage mix

1 packet

mayonnaise

(ContainsEggs)

6

mini flour tortillas

(ContainsGluten)

1 packet

crispy shallots

2 clove

garlic

Not included in your delivery

1

olive oil

½ tbs

rice wine vinegar (for the sauce)

1 tbs

brown sugar

¼ cup

rice wine vinegar (for the pickle)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3336 kJ
Fat39 g
of which saturates12.7 g
Carbohydrate71.8 g
of which sugars25 g
Protein35.7 g
Sodium1179 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Finely chop onion and garlic. Grate the carrot. • In a small bowl, combine teriyaki sauce, rice wine vinegar (for the sauce) and the brown sugar. Season with pepper. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine rice wine vinegar (for the pickle) and a good pinch of sugar and salt. Add cucumber to pickling liquid and just enough water to cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

Little cooks: Take the lead by combining the ingredients for the teriyaki mixture!

2

• Return the frying pan to high heat with a drizzle of olive oil. Cook onion until softened, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 4-5 minute. • Add garlic and cook until fragrant, 1 minute. • Add teriyaki mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.

3

• In a large bowl, combine shredded cabbage mix, carrot, a splash of pickling liquid and a drizzle of olive oil. • Heat mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.

Little cooks: Take the lead by combining the slaw!

4

• Drain pickled cucumber. • Top each tortilla with slaw, teriyaki pork and pickled cucumber. • Sprinkle with crispy shallots and drizzle with mayonnaise. Enjoy!