Speedy Chipotle Pulled Pork Tacos

Nutrition per serve

Ingredients

• 6pcs flour tortillas
• 30g pepitas
• 200g pulled pork
• 20g chipotle in adobo sauce
• 300g corn kernels
• 50g baby spinach leaves
• 10ml olive oil
• 5ml red or white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Warm tortillas
   Preheat the oven to 220C, fan-forced. Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.
2. Step 2 — Toast pepitas
   Meanwhile, put the pepitas in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
3. Step 3 — Cook pulled pork
   Put the pulled pork in the same pan over medium heat. Add half the chipotle (see Make it milder) and cook, stirring occasionally, for 5 mins or until warmed through. Remove the pan from the heat.
4. Step 4 — Make salad
   Drain and rinse the corn. Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the corn and spinach and toss to coat. Put the remaining chipotle, 2 tbs mayonnaise and 2 tsp water in a separate bowl and stir to combine.
5. Step 5 — Serve up
   Top the tortillas with the spinach salad and pulled pork. Scatter over the pepitas and drizzle with the chipotle mayo. Enjoy!
6. Step 6 — Make it milder
   Chipotle is a smoky Mexican condiment with a chilli kick, so reduce by half (or more) if you aren't a big chilli fan.

Allergens

Sulfit, Eier, Gluten, Wheat