Chermoula-Spiced Pork & Rainbow Slaw Tacos
with Garlic Aioli & Roasted Almonds
Take taco night to the next level with the flavours of Turkey. Chermoula-spiced pork mince sits inside warm tortillas with a garlicky aioli and crunchy, fresh veggies for a flavour combination you didn’t know you were missing. It’s another taco-tastic dinner!
We’ve replaced the radish in this recipe with sweetcorn due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Onion
2 clove
garlic
1 tin
sweetcorn
1
tomato
1 packet
pork mince
1 sachet
chermoula spice blend
1 packet
tomato paste
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cabbage Mix
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
hummus
(Contains Sesame; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
¼ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice onion (see ingredients). Finely chop garlic and tomato. Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion until softened, 3 minutes. • Add garlic and cook until fragrant, 1 minute. Add pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Add chermoula spice blend, tomato paste and brown sugar. Cook, stirring, until fragrant, 1-2 minutes. • Add the butter and water and simmer until the sauce has thickened, 1-2 minutes. Season to taste.
• Meanwhile, combine shredded cabbage mix with a drizzle of olive oil and white wine vinegar in a large bowl. Season with salt and pepper. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Roughly chop roasted almonds. • Spread garlic aioli over tortillas, then top with shredded cabbage, chermoula-spiced pork, radish and tomato. • Garnish with almonds to serve. Enjoy!