Cheesy Mexican Pork Tacos
with Quick Pickled Onion & Garlic Aioli
Taco Tuesday has a nice ring to it, but we think these tacos are worthy of any night! With spiced pork, loads of veggies, creamy aioli and vibrant pickled onion, these handheld beauties will turn a weeknight dinner into a fiesta.
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
½ unit
red onion
2 clove
garlic
1 unit
carrot
1 packet
pork mince
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
½ unit
lime
1 unit
zucchini
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
Thinly slice the red onion (see ingredients list). In a small bowl, combine the white wine vinegar, the water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to combine. Set aside until serving.
Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and zucchini. Slice the lime (see ingredients list) into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the carrot and zucchini and cook until softened, 3 minutes.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the garlic, Mexican Fiesta spice blend, tomato paste and a drizzle of olive oil to the pan, then stir to coat. Cook until browned and fragrant, 1-2 minutes.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. In a medium bowl, combine the shredded cabbage mix, a squeeze of lime juice and 1/2 the garlic aioli. Season to taste with salt and pepper.
Drain the pickled onion. Bring everything to the table to serve. Build your tacos by spreading a layer of the remaining garlic aioli over the tortillas. Top with the dressed cabbage, Mexican pork, shredded Cheddar cheese and pickled onion. Serve with any remaining lime wedges.