Mexican-Inspired Pork Tacos
with Corn, Pineapple Slaw and Creamy Baja Sauce
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!
The quantities provided above are averages only.
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
170 g
Coleslaw Cabbage Mix
½ can
Canned Corn
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Lime
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
95 g
Pineapple
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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 and corn and pineapple slaw. Drizzle Baja sauce over top. Sprinkle with feta. Squeeze a lime wedge over top, if desired.
