Pork Tacos
with White Cabbage & Apple Slaw
Pork and apple is a tried and tested classic combination, but when combined in soft tacos, it becomes truly fantastic.
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 portion
white cabbage
1
Red Apple
½ bunch
coriander
1 packet
pork strips
1 tub
Greek-style yoghurt
(Contains Milk;)
½ tub
Dijon mustard
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
sweet mustard spice mix
(May be present: Gluten, Sulphites. )
Not included in your delivery
1 tbs
olive oil
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Finely slice the white cabbage. Grate the apple (keep the skin on!). Pick the coriander leaves.
Combine the Greek yoghurt, Dijon mustard and white wine vinegar in a medium bowl and season with salt and pepper. Add the white cabbage, apple and 1/2 the coriander and toss to coat in dressing. Set aside. Traditional coleslaw is made with mayonnaise, but we’ve swapped it out for some Greek yoghurt as a lighter, healthier yet equally delicious alternative!
In a second medium bowl, combine the pork strips, sweet mustard spice blend and 1/2 the olive oil and toss to coat.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the pork strips for 2-3 minutes, or until cooked through. Season to taste with salt and pepper. Set aside.
Meanwhile, heat the mini tortillas in a sandwich press or the microwave for a few seconds until warm.
Top the mini tortillas with the white cabbage & apple slaw, pork strips and the remaining coriander. Enjoy!