Build Your Own: Spiced Pork and Corn Tacos
Put together individually and enjoy together!
- Milk
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
This one's for everyone! With our Build Your Own recipes, each are written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Spiced Pork and Corn Tacos come with optional zesty soured cream, lime wedges for squeezing and tomato salsa.
Ingredients
1 unit(s)
Bell Pepper
160 grams
Sweetcorn
240 grams
British Pork Mince
2 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
1 unit(s)
Lime
1 unit(s)
Intense™ Tomato
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Salsa
Nutrition Values
Utensils
Instructions
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
c) Drain the sweetcorn in a sieve.
a) Heat a large frying pan on medium-high heat with a drizzle of oil.
b) Once the pan is hot, add the pork mince, bell pepper and sweetcorn. Fry until the mince has browned, 6-8 mins.
c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. When the mince has browned, drain and discard any excess fat.
d) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic, Central American style spice blend and tomato puree to the pan and fry until fragrant, 1 min.
c) Stir in the water for the sauce (see pantry for amount) and simmer until thickened, 2-3 mins
a) Meanwhile, zest and cut the lime into wedges.
b) Chop the Intense™ tomato into 1cm chunks.
c) In a small bowl, mix together the soured cream and lime zest. Season with salt and pepper.
d) In another small bowl, add the tomato chunks, a good squeeze of lime and sugar for the salsa (see pantry for amount). Season with salt and pepper.
a) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
b) If you're using the oven, pop them into the oven to warm through, 1-2 mins.
c) When the pork has simmered, season with salt and pepper. Add a splash of water if you feel it needs it.
a) Build your own: Bring everything to the table and everyone can add the toppings they like best to the tacos - spiced pork, zesty soured cream, lime wedges and tomato salsa.
