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Mexican-Inspired Pork Tacos

Mexican-Inspired Pork Tacos

with Corn, Pineapple Slaw and Creamy Baja Sauce

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These bright and colourful Mexican-inspired pork tacos tick every box, with a warming spice blend for the meat and a sweet and zesty pineapple slaw, all topped with creamy Baja sauce!

Tags:QuickFamily Friendly
Allergens:Wheat/BléEgg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

6 unit

Flour Tortillas

(ContainsWheat/Blé)

2 tbsp

Mexican Seasoning

1 tbsp

Honey

170 g

Coleslaw Cabbage Mix

½ can

Canned Corn

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 unit

Lime

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

95 g

Pineapple

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat56 g
Saturated Fat16 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber9 g
Protein38 g
Cholesterol100 mg
Sodium1550 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Large Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Cut pineapple into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Drain, then rinse corn.

2

Add honey, lime juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add coleslaw cabbage mix and pineapple, then toss to combine.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces. Stir in half the corn (use all for 4 ppl). Cook, stirring occasionally, until no pink remains in pork, 4-5 min.** Add Mexican Seasoning. Season with salt and pepper. Cook, stirring often, until fragrant, 1 min.

4

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

5

Add mayo, lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine.

6

Divide tortillas between plates. Top with pork and corn and pineapple slaw. Drizzle Baja sauce over top. Sprinkle with feta. Squeeze a lime wedge over top, if desired.