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Pork and Sweetcorn Tacos

Pork and Sweetcorn Tacos

with charred veg and zesty creme fraiche

These pork tacos are full of delicious charred veg and finished off with a generous dollop of zesty creme fraiche for a meal that's both filling and refreshing.

Tags:
Optional Spice
Quick
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

2 sachet(s)

Central American Style Spice Mix

1 unit(s)

Garlic

5 grams

Coriander

1 unit(s)

Lime

110 grams

Creme Fraiche

(Contains Milk)

1 tin(s)

Tomato Paste

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)3499 kJ
Energy (kcal)836 kcal
Fat39.2 g
of which saturates19 g
Carbohydrate84 g
of which sugars20.2 g
Dietary Fiber1.9 g
Protein40 g
Cholesterol0 mg
Salt3.18 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
Sieve
Grater

Instructions

Get Prepped
1
  • Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7. 
  • Halve and deseed the bell pepper. Chop into 1cm chunks. 
  • Drain and rinse the corn in a sieve. Peel and grate the garlic (or use a garlic press).
  • Halve, peel and thinly slice the onion
  • Halve the chilli and discard the core and seeds. Finely chop half (double for 4p).

TIP: If you want to avoid turning on your oven you can dry-fry the tortillas in a pan instead.

Char the Veg
2
  • Place a large pan over medium-high heat (without oil).
  • When the pan is hot, add the onion, pepper, corn and chopped chilli (use less if you don't like spice). 
  • Cook, stirring occasionally, until the veg is dark golden brown, 4-5 mins.

TIP: Char in batches if necessary to avoid overcrowding the pan.

Cook the Pork
3
  • Add the pork, garlic and Central American spice with a drizzle of oil if necessary.
  • Fry until cooked through, breaking it up as it cooks, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Add the tomato paste and 25ml of water (double for 4p). Simmer for 2-3 mins.
  • Season to taste with salt and pepper.
Warm the Tortillas
4
  • Meanwhile, pop the tortillas in the oven to warm, 1-2 mins.
  • Roughly chop the coriander (stalks and all).
Mix the Creme Fraiche
5
  • Meanwhile, zest and quarter the lime.
  • In a small bowl, stir together creme fraiche, lime zest and lime juice to taste. 
  • Season with salt and pepper.
Assemble and Serve
6
  • Divide the tortillas between plates, then top with taco filling.
  • Dollop with zesty creme fraiche.
  • Sprinkle with coriander and serve remaining lime wedges alongside.
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