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Mexican Street Pork Tacos

with charred veggies and corn

Tags:
Quick
Nut free
Optional Spice
Allergens:
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Pork Mince

8 unit(s)

Tortilla

(Contains Wheat)

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

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Nutrition Values

Energy (kJ)3432 kJ
Energy (kcal)820 kcal
Fat40.8 g
of which saturates20 g
Carbohydrate78 g
of which sugars17.4 g
Dietary Fiber1.1 g
Protein38.5 g
Cholesterol0 mg
Salt2.81 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Grater

Instructions

1

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.

2

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.

3

While the veggies char, stir together creme friache, lime zest and lime juice, to taste, in a small bowl. Season with salt and pepper.

4

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.

5

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.

6

Divide the tortillas between plates, then top with taco filling and dollop with creme fraiche. Sprinkle with coriander and serve lime wedges alongside.

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