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Tex-Mex Pulled Pork Tacos

Tex-Mex Pulled Pork Tacos

with Pineapple Salsa & Smokey Aioli

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Think of all the things you can do in less than half an hour... Now, add these tacos to your list! That's right, these handheld beauties will be on the table in record time, thanks to our new pulled pork and a tangy pineapple salsa.

Allergens:GlutenEggsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time20 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 tin

pineapple slices

2 clove

garlic

1 unit

cucumber

2 unit

carrot

1 head

cos lettuce

2 sachet

Tex-Mex spice blend

1 packet

pulled pork

16 unit

mini flour tortillas

(ContainsGluten)

1 packet

smokey aioli

(ContainsEggs)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

rice wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3440 kJ
Fat37.1 g
of which saturates7 g
Carbohydrate74.6 g
of which sugars16.4 g
Dietary Fiber0 g
Protein42.6 g
Cholesterol0 mg
Sodium1530 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Drain the pineapple slices and roughly chop. Finely chop the garlic (or use a garlic press). Finely chop the cucumber. Grate the carrot (unpeeled). Shred the cos lettuce.

2

Heat a large frying pan over a medium-high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Allow to cool slightly, then transfer to a medium bowl.

3

Wash the frying pan, then return to a medium-high heat with 2 tbs of olive oil. Add the carrot and cook until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and pulled pork and cook until fragrant and slightly crisp, 3 minutes. Season to taste with pepper.

4

While the pork is cooking, add the cucumber and rice wine vinegar to the bowl with the charred pineapple. Drizzle with olive oil and toss to coat. Season to taste with salt and pepper.

5

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

6

Build your tacos by spreading a layer of smokey aioli over a tortilla. Top with some cos lettuce, Tex-Mex pulled pork, shredded Cheddar cheese and the charred pineapple salsa.