Tijuana-Style Pork Tenderloin & Feta Tacos
with Slaw, Guacamole & Charred Pineapple
Spiced is nice and fresh is best, that’s our motto for making up these Mexican-style tacos. Spiced pork does the trick to make your mouth water and the classic addition of guacamole is a must. Bring in the fresh taste of summer with charred pineapple and you’re good 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 packet
Tenderised Pork Fillet
1 sachet
Mexican Fiesta spice blend
1
avocado
½
lemon
1 bunch
spring onion
1 packet
Mild Chipotle Sauce
1 packet
mayonnaise
(Contains Egg; )
1 tin
Pineapple Slices
1 bag
Shredded Cabbage Mix
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine tenderised pork fillet, Mexican Fiesta spice blend and a drizzle of olive oil. Season. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes.
• Transfer pork to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. • Remove from oven and cover with foil. Set aside to rest for 10 minutes.
• Slice avocado in half, scoop out flesh. Slice lemon into wedges. Thinly slice spring onion. • In a second medium bowl, mash avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Season to taste. • In a small bowl, combine mild chipotle sauce and mayonnaise.
• Drain pineapple slices and reserve the liquid. • Wipe out the frying pan and return to high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer to the chopping board, then roughly chop.
• In a large bowl, combine shredded cabbage mix, some reserved pineapple liquid (1 tbs for 2 people / 2 tbs for 4 people), a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Thinly slice pork and bring everything to the table to serve. • Spread each tortilla with some guacamole. • Build each taco with some slaw, Tijuanastyle pork, charred pineapple and chipotle mayonnaise. • Crumble over feta (see ingredients) and garnish with spring onion to serve. Enjoy!