Easy Pork Strips Tacos
with Creamy Slaw & Jalapeños
Bring the good vibes to your dinner table with this fun, fast, failproof recipe. Jalapeños add the perfect amount of heat, while a celery-adorned slaw works to cut through the richness of the tender pork strips.
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 bag
celery
1
brown onion
1 packet
garlic aioli
(Contains Egg;)
1 packet
pork strips
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
pickled jalapeños
1 packet
mild chipotle sauce
(Contains Soy;)
1
carrot
2 packet
garlic paste
1 bag
slaw mix
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Grate carrot. • Thinly slice celery and brown onion. • In a medium bowl, combine slaw mix, baby spinach, carrot, celery, a drizzle of white wine vinegar and the garlic aioli. Season slaw to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, in batches, until golden, 2-3 minutes. Transfer to a bowl. • Reduce pan to medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• Remove pan from heat and stir through mild chipotle and cooked pork. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Build your tacos by adding a helping of creamy slaw to the base of each. • Top with pork and pickled jalapeños (if using). Enjoy!