Caribbean Pork & Celery Slaw Tacos
with Charred Corn & Mayonnaise
Can’t it be taco night every night? How can you improve on Caribbean-style honey-tossed pork loin, charred corn salsa and crunchy slaw wrapped up in a warm tortilla. We dare you to name a better meal!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½ tin
sweetcorn
1 stalk
celery
1 packet
pork loin steaks
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
parsley
Not included in your delivery
olive oil
1 tsp
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). Thinly slice celery. • Cut pork loin steaks into 1cm strips. • In a medium bowl, combine pork strips, mild Caribbean jerk seasoning and a drizzle of olive oil.
Little cooks: Take charge by combining the ingredients!
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • In a second medium bowl, combine shredded cabbage mix, celery, mayonnaise and a drizzle of white wine vinegar. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Top tortillas with celery slaw, Caribbean jerk pork strips and charred corn. • Tear over parsley to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
• Top tortillas with celery slaw, Caribbean jerk pork strips and charred corn. • Tear over parsley to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!