Louisiana Crumbed Pork Tacos
with Charred Corn Slaw & Mayonnaise
Get ready to embark on a flavour fiesta with this new spin on taco night! Pork schnitzels are crumbed in our Louisiana spice blend and nestled with soft tortillas. Add a charred corn slaw into the mix and you’ve got a sure-fire hit!
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 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
pork schnitzels
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
½ packet
parsley
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients).
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and Louisiana spice blend. Separate pork schnitzels (if stuck together) to get two per person. • Coat pork first in flour mixture, followed by the egg and finally the breadcrumbs. Transfer to a plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.
• Meanwhile, add shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar to the bowl with the charred corn. Season to taste and toss to combine. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Slice pork schnitzels into strips. • Bring everything to the table to serve. Top tortillas with charred corn slaw and crumbed pork strips. Tear over parsley (see ingredients). Enjoy!