Family-Style Pork Tacos

Nutrition per serve

Ingredients

• 2pcs tomato
• 2pcs spring onion
• 300g red cabbage
• 1bunch coriander
• 1pcs lime
• 600g lean pork mince
• 20g Tex-Mex seasoning
• 2pcs flour tortillas
• 60ml (¼ cup) olive oil
• 10ml red or white wine vinegar
• 1pinch pinch of sugar
• 80ml (⅓ cup) mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. Line an oven tray with foil. Cut the tomatoes into wedges. Thinly slice the spring onions. Shred the cabbage with a sharp knife or mandoline. Pick the coriander leaves, discarding the stems. Cut the lime into wedges. Combine 1 tbs olive oil and 2 tsp red wine vinegar in a large bowl and season with salt. Add cabbage and toss to coat.
2. Step 2 — Grill tomato
   Put the tomato on the lined tray and sprinkle with a pinch of sugar and season with salt and pepper. Grill for 10 mins or until tender.
3. Step 3 — Cook pork
   Meanwhile, heat 2 tbs olive oil in a large frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 6 mins or until browned. Add the Tex-Mex seasoning and 2 tbs water and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 5 mins or until the mince is cooked through. Taste, then season with salt and pepper.
4. Step 4 — Warm tortillas
   Put half the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. Repeat with the remaining tortillas.
5. Step 5 — Serve up
   Put the pork mixture, tortillas, slaw, tomato, coriander, lime and 80ml (⅓ cup) mayonnaise on a platter and serve at the table so everyone can build their own tacos. Enjoy!
6. Step 6 — Make it yours
   Customise your tacos using all your favourite condiments. Think barbecue sauce, hot sauce, tomato sauce – whatever you like!

Allergens

Sulfit, Eier, Gluten, Wheat