Chipotle Pork Tacos
with carrot slaw and roasted pepper
While the chipotle paste in these assemble-yourself pork mince tacos adds a pleasing element of spice, the creamy carrot coleslaw is great for cutting through the heat.
Tags:
Quick
•Spicy
Allergens:
Egg
•Mustard
•Soya
•Wheat
•Sulphites
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Aioli
(Contains Egg, Mustard)
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
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)
120 grams
Salad Leaves
240 grams
Irish Pork Mince
1 sachet(s)
Crispy Onions
(Contains Wheat)
Not included in your delivery
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3722 kJ
Energy (kcal)890 kcal
Fat51 g
of which saturates14.2 g
Carbohydrate74.9 g
of which sugars18.1 g
Dietary Fiber2.4 g
Protein35.6 g
Cholesterol0 mg
Salt3.65 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
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the 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.
2
- Meanwhile, place a pan over medium-high heat (without oil).
- Once hot, add the mince and fry until browned, 5-6 mins.
- Use a spoon to break the mince up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
If you've chosen to swap to pork, simply follow the recipe as written, swapping 'beef' with 'pork' where necessary.
3
- Add the Mexican spice to the pan and fry until fragrant, 2-3 mins. Season to taste with salt and pepper. Remove from the heat and stir through the chipotle paste.
- To make the slaw, mix the grated carrot with the aioli.
- Pop the tortillas into the oven to warm, 1-2 mins.
- In a bowl for the salad, mix the vinegar with 1 tbsp oil (per 2P).
- Trim and roughly chop the salad leaves.
4
- Just before serving, toss the salad leaves through the dressing. Season with salt and pepper.
- Serve the carrot slaw, crispy onions, spiced mince, dressed salad leaves and roasted peppers separately.
- Divide the warmed tortillas between plates.
- Allow everyone to assemble their own chipotle tacos at the table.
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