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!
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
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*
Nutrition Values
Utensils
Instructions
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 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.
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. Squeeze over a lime wedge, if desired.
