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Mexican Pork Tacos
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Mexican Pork Tacos

Mexican Pork Tacos

with Corn, Pineapple Slaw and Creamy Baja Sauce

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

Tags:
Family Friendly
Quick
Allergens:
Gluten
Egg
Mustard
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

6 unit

Flour Tortillas

(Contains Gluten)

2 tbsp

Mexican Seasoning

1 tbsp

Honey

95 g

Pineapple

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*

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Nutrition Values

Calories949 kcal
Fat52 g
Saturated Fat14 g
Carbohydrate86 g
Sugar15 g
Dietary Fiber8 g
Protein37 g
Cholesterol95 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl

Instructions

Prep
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.

Make pineapple slaw
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.

Cook pork and corn
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 corn 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.

Warm tortillas
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!)

Make Baja sauce
5

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

Finish and serve
6

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