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:
Quick
•Optional Spice
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish 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
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3478 kJ
Energy (kcal)831 kcal
Fat38.6 g
of which saturates19 g
Carbohydrate85 g
of which sugars21.2 g
Dietary Fiber1.9 g
Protein39 g
Cholesterol0 mg
Salt3.17 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
Cooking Steps
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 a chilli (per 2P).
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 (per 2P) and 25ml of water (per 2P). 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 lime.
- In a small bowl, stir together creme fraiche and lime zest.
- Season to taste with salt, pepper and lime juice.
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.
