Vietnamese-Style Pork & Veggie Tacos
with Aioli & Crispy Shallots
Sweet and savoury pork is the star of this crowd-pleasing meal. Easy and satisfying, these tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1
Red Onion
1
Cos Lettuce
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
250 g
Pork Mince
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Fresh Chilli
2
Radish
1
Cucumber
1
Lime
Nutrition Values
Cooking Steps
• Finely chop garlic and onion (see ingredients). • Shred cos lettuce. Thinly slice cucumber into sticks. Slice lime into wedges. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a small bowl, add garlic aioli and season with salt and pepper. Stir to combine. Set aside. Little cooks: Help prep the aioli!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add onion, season with salt and cook, stirring, until softened slightly, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute.
• Increase heat to high, then add pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Remove pan from heat, then add oyster sauce, the soy sauce and a squeeze of lime juice and stir until just combined, 1 minute. Season to taste.
• While the pork is cooking, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Thinly slice fresh chilli (if using) and radish. Spread a thin layer of aioli over tortillas. • Top with some cos lettuce and Vietnamese-style pork and veggies. • Sprinkle with crispy shallots, radish and chilli. Serve with any remaining lime wedges. Enjoy! Little cooks: Take the lead and help build the tacos! Enjoy!
