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
110 grams
Creme Fraiche
(Contains Milk)
1 tin(s)
Tomato Paste
1 unit(s)
Lemon
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3518 kJ
Energy (kcal)841 kcal
Fat39.3 g
of which saturates19 g
Carbohydrate85.2 g
of which sugars20.9 g
Dietary Fiber1.9 g
Protein40.3 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
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.
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.
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, ½ tsp sugar and 25ml of water (double both for 4p). Simmer for 2-3 mins.
- Season to taste with salt and pepper. Add a splash more water to loosen if required.
4
- Meanwhile, pop the tortillas in the oven to warm, 1-2 mins.
- Roughly chop the coriander (stalks and all).
5
- Zest and quarter the lemon.
- In a small bowl, stir together creme fraiche and lemon zest.
- Season to taste with salt, pepper and lemon juice.
6
- Divide the tortillas between plates, then top with taco filling.
- Dollop with zesty creme fraiche.
- Sprinkle with coriander and serve remaining lemon wedges alongside.
