Tex-Mex Pork Tacos & Spicy Volcano Sauce
with Charred Capsicum & Radish Salad
We love to taco-lot about how delicious our premium pork fillet is, so what better way to do so than by adding it onto soft tortillas, with a homemade spicy volcano sauce, charred capsicum and radish. Delish!
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
Premium Pork Fillet
1 sachet
Tex-Mex Spice Blend
1
Capsicum
1
Red Onion
2
radish
1 packet
Pickled Jalapeños
1 packet
Tomato Relish
1 packet
Deluxe Salad Mix
1 packet
Mayonnaise
(Contains Egg;)
6
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a medium bowl, combine premium pork fillet, Tex-Mex spice blend and a drizzle of olive oil. • Heat a drizzle of olive oil in a large frying pan over high heat. Sear pork until browned, 1 minute on all sides. • Transfer pork to a lined oven tray and roast, 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.
• Meanwhile, thinly slice capsicum, red onion and radish. • SPICY! The pickled jalapeños are hot, use less if you're sensitive to heat. Roughly chop pickled jalapeños (if using). • In a small bowl, combine tomato relish and pickled jalapeños.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook capsicum and onion, tossing, until tender and slightly charred, 4-5 minutes. Transfer to a bowl, season with salt and pepper and cover to keep warm.
• While pork is resting, in a large bowl, combine deluxe salad mix, radish and mayonnaise. Season to taste.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Thinly slice pork and toss in resting juices on the oven tray. • Bring everything to the table. Build tacos by topping tortillas with radish salad, Tex-Mex pork, charred veggies, light sour cream and spicy volcano sauce to serve. Enjoy!