Al Pastor-Style Roast Pork Tacos
with Charred Pineapple & Corn 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, salad 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
1 tin
sweetcorn
1
Lime
½
Long Chilli
1 packet
Premium Pork Fillet
1 sachet
Mexican Fiesta Spice Blend
1 packet
Deluxe Salad Mix
1 packet
Garlic Aioli
(Contains Egg;)
6
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• See 'Top Roast Tips!' (below left). • Preheat oven to 220°C/200°C fan-forced. • Drain pineapple slices and reserve the liquid. • Finely chop cucumber. • Drain sweetcorn. Set aside. • 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.
TIP: The pork will continue cooking in Step 3
• Transfer pork to a lined oven tray, then roast 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!
• 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 drained corn, add cucumber, pineapple, chilli a squeeze of lime juice and a drizzle of olive oil. Season to taste. • In a large bowl, combine deluxe salad 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 salad, al pastor-style roast pork and charred pineapple and corn salsa. • Drizzle over remaining aioli. • Serve with remaining lime wedges. Enjoy!