Mexican Pork Tacos
with Corn, Mango Slaw and Creamy Baja Sauce
These bright and colourful Mexican pork tacos tick every box, with a warming spice blend plus a sweet and zesty mango slaw, all topped with creamy Baja sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains Gluten)
2 tbsp
Mexican Seasoning
1 tbsp
Honey
1 unit
Mango
170 g
Coleslaw Cabbage Mix
½ can
Canned Corn
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Lime
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Drain, then rinse corn. Peel, core, then cut mango into 1/4-inch matchsticks. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Add honey, lime juice and 1 tbsp oil (dbl for 4 ppl) tp a large bowl. Season with salt and pepper, then whisk to combine. Add coleslaw and mango, then toss to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min. Add Mexican seasoning and half the corn (use all for 4 ppl). Season with salt and pepper. Cook, stirring often, until fragrant, 1 min.
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!)
Add mayo, lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine.
Divide tortillas between plates. Top with pork, corn and mango slaw. Drizzle Baja sauce over top and squeeze over a lime wedge, if desired.
