Vietnamese-Style Pork Tacos
with Lime Aioli
- Eggs
- Soy
- Gluten
- Gluten(Wheat)
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! *Unfortunately, this week's red chilli was in short supply, so we've replaced it with green chilli. Don't worry, the recipe will be just as delicious!*
Ingredients
4 clove
garlic
1 unit
onion
1 bunch
coriander
1 head
cos lettuce
1 bag
cucumber
1 unit
lime
1 unit
Fresh Chilli
1 unit
carrot
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
pork mince
1 sachet
kecap manis
(Contains: Soy; )
16 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
2 sachet
Crispy Shallots
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Soy, Gluten; )
Nutrition Values
Utensils
Cooking Steps
Finely grate the garlic (or use a garlic press). Finely chop the brown onion. Roughly chop the coriander. Shred the cos lettuce leaves. Trim the green beans, then slice into thirds. Zest the lime to get a generous pinch, then juice to get 2 tsp. Thinly slice the long green chilli (if using). Grate the carrot (unpeeled).
In a small bowl combine the garlic aioli and lime juice. Season with salt and pepper. Mix well to combine and set aside.
TIP: Taste and add more lime juice, if you'd prefer. TIP: Leave some aioli plain for the kids if you like!
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, carrot and a pinch of salt and cook, stirring, until slightly softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.
Increase the heat of the pan to high, then add the pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat and add the kecap manis, soy sauce and lime zest and stir until just combined, 1 minute. Season to taste with salt and pepper.
Heat the mini flour tortillas in a sandwich press or microwave on a plate for 10 second bursts, until warmed through.
Bring everything to the table to serve. Spread a thin layer of lime aioli over a tortilla. Top with some cos lettuce, cucumber and the Vietnamesestyle pork. Sprinkle with the crispy shallots. Top the adults' portions with the coriander and chilli (if using).
