Tex-Mex Pork Tacos

Name: Tex-Mex Pork Tacos with carrot slaw and roasted pepper
Total time: 25 min
Yield: 2
Cuisine: South American
Ingredients: 1 sachet(s) Aioli; 1 sachet(s) Chipotle Paste; 40 grams Salad Leaves; 2 sachet(s) Mexican Style Spice Mix; 8 unit(s) Tortilla; 1 unit(s) Carrot; 1 unit(s) Bell Pepper; 1 sachet(s) Red Wine Vinegar; 240 grams Irish Pork Mince; 1 tin(s) Tomato Paste; to taste Oil; to taste Salt; to taste Pepper; to taste Water; to taste Sugar

with carrot slaw and roasted pepper

Get 50% off 1st box & free treats for 3 months!

These assemble-yourself-tacos are sure to be a hit. They've got the DIY element despite being super easy to make. Chipotle-coated turkey mince is an unexpected element to this Mexican-inspired dish.

Tags:

Quick

•Family Friendly

Allergens:

Egg

•Mustard

•Wheat

•Sulphites

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Chipotle Paste

40 grams

Salad Leaves

2 sachet(s)

Mexican Style Spice Mix

8 unit(s)

Tortilla

(Contains: Wheat)

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

240 grams

Irish Pork Mince

1 tin(s)

Tomato Paste

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)3311 kJ

Energy (kcal)791 kcal

Fat41.1 g

of which saturates11.8 g

Carbohydrate70.1 g

of which sugars18.9 g

Dietary Fiber5.2 g

Protein35.7 g

Cholesterol0 mg

Salt3.81 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

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim the carrot, then coarsely grate (no need to peel).
Pop the pepper onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.

Meanwhile, place a pan over medium-high heat (without oil).
Once hot, add the turkey mince and fry until cooked through, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Use a spoon to break the mince up as it cooks. Season with salt and pepper.

NOTE: Swapping to pork? Follow the recipe, replacing 'turkey' with 'pork' where necessary.

Add tomato paste, 25ml water (per 2P), Mexican spice mix and chipotle paste to the pan and cook for 2-3 mins. Season to taste with salt, pepper and sugar.
To make the slaw, mix the grated carrot with the aioli.
Pop the tortillas into the oven to warm, 1-2 mins.
In a separate bowl for the salad, mix the vinegar with 1 tbsp oil (per 2P).
Just before serving, toss the salad leaves through the dressing and season with salt and pepper.

Serve the carrot slaw, spiced turkey mince, dressed salad leaves, tortillas and roasted peppers in separate dishes.
Allow everyone to assemble their own chipotle turkey tacos at the table.