Quick Tex-Mex Pork Tacos
with Charred Corn & Avocado Salsa
Get ready for a hand-held feast of Tex-Mex delights! Lightly spiced tender pork, corn salsa, avocado and sour cream makes these tacos an easy dinner winner.
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
avocado
1
carrot
1 bag
coriander
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
½
lemon
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
pork mince
1 packet
Light Sour Cream
(Contains Milk;)
1 tin
sweetcorn
1
tomato
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Cut avocado into small cubes. Finely chop tomato. Grate carrot. Roughly chop coriander. Zest lemon to get a generous pinch and slice into wedges. Drain sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl to cool slightly.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Add carrot and Tex-Mex spice blend and cook until softened, 1-2 minutes. • Add pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add enchilada sauce and the water and cook until heated through and well combined, 1 minute.
• Add avocado, tomato, coriander, lemon zest and a generous squeeze of lemon juice to the corn and toss. Season. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Fill each taco with Tex-Mex pork and charred corn and avocado salsa. • Top with light sour cream and serve with any leftover lemon wedges.