Smoky Pork in Crispy Taco Cups

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs tomato
• 6pcs flour tortillas
• 300g lean pork mince
• 10g smoky barbecue seasoning
• 50g tomato paste
• 50g mixed salad leaves
• 50g maple and mustard dressing
• 15ml olive oil
• 15ml barbecue sauce

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Crush or finely chop the garlic. Finely chop the tomato and season with salt and pepper.
2. Step 2 — Bake tortilla cups
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. To make the cups, gently push the warm tortillas into 6 holes of a 12-hole muffin pan, folding them to fit. Brush with 2 tsp olive oil. Bake for 6-8 mins until golden and crispy (see Kitchen hack).
3. Step 3 — Brown pork mince
   Meanwhile, heat 2 tsp olive oil in a medium frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
4. Step 4 — Finish pork
   Add the garlic, barbecue seasoning, tomato paste, 1 tbs barbecue sauce and 2 tbs water to the pork and cook, stirring occasionally, for 2 mins or until reduced. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Toss salad and serve up
   Put the salad leaves in a bowl and drizzle with the maple and mustard dressing. Season with salt and pepper and toss to coat. Divide the tortilla cups among plates, then fill with the pork mixture and top with the tomato. Serve with the salad and enjoy!
6. Step 6 — Kitchen hack
   If the tortillas have puffed up when they come out of the oven, use the tip of a knife to break the air bubble, then use a clean tea towel to push them back into shape.

Allergens

Gluten, Wheat, Sulfit