Summery Pork Tacos
with Melon Salsa
Tonight, we're turning taco night upside down with a sweet and savoury melon salsa! Paired with a smokey Mexican spiced pork and creamy feta, each bite has the perfect balance of flavour!
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
1 unit(s)
Honeydew melon
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Tomato
6 unit(s)
Flour Tortillas
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit(s)
Lime
7 g
Cilantro
56 g
Spring Mix
1 unit(s)
Sour Cream
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit(s)
Red Onion
Nutrition Values
Utensils
Instructions
Cut melon into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch pieces. (Whole onion for 4 ppl.) Zest, then juice half the lime. Cut remaining lime into wedges. Cut tomato into 1/4-inch pieces. Roughly chop the cilantro.
Add the melon, tomato, lime zest, half the garlic puree, half the cilantro, 1 tbsp lime juice and 1/4 tsp salt (dbl both for 4 ppl) to a medium a medium bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork, onions, Mexican Seasoning and remaining garlic puree. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
While the pork cooks, stir together the sour cream, remaining lime juice, remaining cilantro and 1/4 tsp sugar (dbl for 4 ppl) in a small bowl. Set aside.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!)
Divide the tortillas between plates, then top with the spring mix, pork, melon salsa and lime cream. Sprinkle with feta. Squeeze over a lime wedge, if desired.
