Tex-Mex Spiced Pork Tacos for Dinner
with Classic Chocolate Self-Saucing Pudding for Dessert
These minimal-prep tacos are perfect for when you're short on time - but still want a meal that's big on flavour. Our Tex-Mex spice blend is the not-so-secret seasoning for the juicy pork strips and to top the tacos off, load them with a cooling, crunchy slaw for a refreshing finish.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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 packet
garlic paste
1 sachet
Tex-Mex spice blend
1 packet
pork strips
1 tin
sweetcorn
1
cucumber
1
avocado
1 packet
slaw mix
1 packet
garlic aioli
(Contains Egg;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
chocolate brownie mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine garlic paste, Tex-Mex spice blend, pork strips and a drizzle of olive oil. • Drain sweetcorn. • Slice cucumber into thin sticks. • Slice avocado in half, scoop out flesh and thinly slice. • In a second medium bowl, combine slaw mix, avocado, half the garlic aioli and a drizzle of vinegar. Season.
• Heat a large frying pan over high heat. • Cook corn kernels until lightly charred, 4-5 minutes. • Transfer to bowl with the slaw and toss to combine. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork, in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. • Microwave mini flourtortillas on a plate in 10 second bursts, or until warmed through.
• Spread tortillas with remaining garlic aioli. • Fill each tortilla with charred corn slaw and Tex-Mex pork to serve. Enjoy!