Easy Chipotle Pork Tacos

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1clove garlic
• 300g lean pork mince
• 20g chipotle in adobo sauce
• 10g Spanish seasoning
• 1pcs tomato
• 1bunch coriander
• 1pcs lime
• 6pcs flour tortillas
• 50g smoky aioli
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the capsicum. Crush or finely chop the garlic.
2. Step 2 — Start pork mixture
   Heat 2 tsp olive oil in a medium frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3 mins or until browned. Add the capsicum and garlic and cook, stirring occasionally, for 3 mins or until the capsicum is starting to soften.
3. Step 3 — Finish pork mixture
   Add the chipotle (reduce for less of a chilli-kick) and 1 tsp Spanish seasoning* to the pork mixture. Cook, stirring, for 1 min or until fragrant. Stir in 60ml (¼ cup) water and bring to a simmer. Reduce the heat to medium. Cook, stirring occasionally, for 5 mins or until the liquid is reduced.
4. Step 4 — Prep tomato-lime salsa
   While the pork mixture is cooking, finely chop the tomato. Coarsely chop the coriander, discarding the stems. Juice half the lime, then cut the remaining lime into wedges.
5. Step 5 — Heat tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.)
6. Step 6 — Get ready to serve
   Combine the tomato, coriander and 2 tsp lime juice in a bowl and season with salt and pepper. Taste the pork mixture, then season with salt and pepper. Divide the tortillas among plates and spread with the aioli. Fill with the pork mixture and tomato-lime salsa and fold up. Serve with the lime wedges.

Allergens

Gluten, Wheat, Egg