Quick Hearty Mexican Beef & Pork Tacos
with Avocado Salsa & Yoghurt
It’s double or nothing with these tacos. There’s both beef and pork mince, two delicious flavours of Tex-Mex and enchilada working together and double the fun with veggies like sweetcorn and avocado. More is sometimes the way to go!
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
1
avocado
1 tin
sweetcorn
1 packet
beef & pork mince
1 sachet
Tex-Mex spice blend
1 packet
baby leaves
½ packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cabbage Mix
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
15 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and roughly chop. • Drain sweetcorn.
Little cooks: Help drain the sweetcorn!
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • In a medium bowl, combine charred corn, avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef & pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add baby spinach leaves, enchilada sauce (see ingredients), the butter, brown sugar and a splash of water and cook until slightly reduced, 1-2 minutes. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table to serve. • Fill tortillas with some Mexican beef and pork, shredded cabbage mix, avocado salsa and Greek-style yoghurt. Enjoy!
Little cooks: Take the lead and help build the tacos!