Al Pastor-Style Roast Pork Tacos
with Charred Pineapple & Pickled Onion Salsa
We heard your calls and bring to you another next-level taco! With a HelloFresh spin on Al-Pastor-Style tacos, our premium pork fillet is perfectly accompanied by the heat of our Mexican Fiesta spice, pineapple, lime, slaw and so much more.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
pineapple slices
1
cucumber
½
red onion
1
lime
1 packet
Premium Pork Fillet
1 bag
Deluxe Slaw Mix
1 packet
garlic aioli
(Contains Egg;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
½
Long Chilli (Optional)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Drain pineapple slices and reserve the liquid. • Finely chop cucumber and red onion (see ingredients). • Slice lime into wedges. Thinly slice long chilli (if using). • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine premium pork fillet, Mexican Fiesta spice blend and a drizzle of olive oil.
• Heat a drizzle of a olive oil in large frying pan over high heat. Sear pork until browned, 1 minute on all sides. • Transfer to a lined oven tray, then roast pork for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.
TIP: The pork will keep cooking as it rests!
• While the pork is roasting, in a medium heatproof bowl, combine onion, a generous squeeze of lime juice and a good pinch of sugar and salt. • Microwave onion in 30 second bursts, until softened. Set aside.
• Wipe out frying pan then return to high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to a chopping board then roughly chop.
• To the bowl with the pickled onion, add cucumber, pineapple, chilli (if using) a squeeze of lime juice and a drizzle of olive oil. Season. • In a large bowl, combine deluxe slaw mix, half of the garlic aioli and a splash of the reserved pineapple juice. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Thinly slice pork and bring everything to the table to serve. • Build each taco with some slaw, al pastor-style roast pork and charred pineapple salsa. • Drizzle over remaining aioli. Tear over coriander to garnish. • Serve with remaining lime wedges. Enjoy!