Mexican Street Pork Tacos
with charred veggies and corn- Wheat
- Cereals containing gluten
- Milk
Ingredients
250 grams
Irish Pork Mince
8 unit(s)
Tortilla
(Contains: Wheat, Cereals containing gluten)
1 pack(s)
Sweetcorn
1 unit(s)
Bell Pepper
½ unit(s)
Chilli
1 unit(s)
Onion
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Garlic
5 grams
Coriander
1 unit(s)
Lime
125 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Zest and cut the lime into wedges.. Roughly chop coriander (stalks and all). Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Drain and rinse the corn. Halve, peel and thinly slice the onion. Halve half the chilli (double for 4p) and discard the core and seeds. Finely chop.
Heat a large pan over medium-high heat. When pan is hot, add onions, peppers, corn and chilli (to your spice preference) to the dry pan. Cook, stirring occasionally, until the veggies are dark golden-brown, 4-5 min. (NOTE: Char in batches to not overcrowd the pan.) Transfer veggies to a plate.
While the veggies char, stir together creme friache, lime zest and lime juice, to taste, in a small bowl. Season with salt and pepper.
Return the same pan (from step 2) to medium-high with a drizzle of oil. Add the pork. Sprinkle over half the Central American spice mix, then season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 3-4 min. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the garlic, charred veggies and remaining spice mix to the pan with the pork. Cook, stirring often, until the garlic is fragrant and the veggies are warmed through, 1-2 min. Season to taste with salt and pepper. Pop half the tortillas (double for 4p) onto a lined baking tray. Warm in the oven, 1-2 mins.
Divide the tortillas between plates, then top with taco filling and dollop with creme fraiche. Sprinkle with coriander and serve lime wedges alongside.
