Double Sticky Asian Pork & Pickled Veggie Tacos
with Cucumber & Sriracha Mayo
Here’s another taco night with a flavour-fusion twist! This time, we’re packing our warm tortillas with sticky stir-fried pork mince, zingy pickled veggies and crunchy cos lettuce. A sprinkle of chilli, mint, and crispy shallots add even more texture and flavour!
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
2
radish
1
carrot
½ head
cos lettuce
1
cucumber
½
fresh chilli (optional)
2 clove
garlic
1 packet
mint
2 packet
pork mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Thinly slice radish. Using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish and carrot to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps them pickle faster!
• Meanwhile, finely shred cos lettuce (see ingredients). Thinly slice cucumber into sticks. Thinly slice fresh chilli. Finely chop garlic. • Pick mint leaves.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and sweet soy seasoning, and cook until fragrant, 1-2 minutes. • Remove pan from heat, add Asian stir-fry sauce and toss to combine.
• Meanwhile, drain pickled veggies. • In a small bowl, combine mayonnaise and sriracha.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Spread each tortilla with sriracha mayo. Top with cos, pickled veggies, cucumber and sticky Asian pork. • Sprinkle over chilli, crispy shallots and mint. Enjoy!