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Chipotle Pork Tacos

Chipotle Pork Tacos

with Charred Sweetcorn Salsa and Cheese

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This Chipotle Pork Tacos is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family FriendlySpicy
Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

½ unit(s)


1 unit(s)

Spring Onion

30 grams

Mature Cheddar Cheese


150 grams


1 pack(s)

Black Beans

240 grams

Pork Mince

1 sachet

Tomato Puree

1 sachet

Chipotle Paste

10 grams

Chicken Stock Paste

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

75 milliliter(s)

Water for the Pork

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3376 kJ
Energy (kcal)807 kcal
Fat33.0 g
of which saturates13.0 g
Carbohydrate84 g
of which sugars11.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Medium Bowl
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Chop the tomato into 1cm pieces. Zest and halve the lime. Trim and thinly slice the spring onion. Grate the cheese. Drain the sweetcorn in a sieve then pop it into a medium bowl. Drain and rinse the black beans using the same sieve. Pop half the black beans in another bowl and mash with a fork.


Heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. Stir in the garlic, tomato puree and chipotle paste (add less chipotle if you don't like heat), then cook for 1 min more.


Add the water for the pork (see ingredients for amount) and chicken stock paste to the mince, stirring well to combine. Bring to a simmer, then add the black beans (whole and mashed). Stir to combine and cook until thickened, 1-2 mins. Remove from the heat, then taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.


Heat another large frying pan on medium-high heat (no oil). Once hot, add the sweetcorn into the pan and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Meanwhile, pop the tomato and spring onion into the empty sweetcorn bowl. Add the lime zest, a squeeze of lime juice and a drizzle of oil, then season with salt and pepper. Mix to combine, then set aside.


While the corn is charring, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Once the corn is charred, mix into the tomato and spring onion. Taste and season with more salt, pepper or lime juice if needed.


Lay the tortillas on your plates (3 per person) and top with the chipotle pork. Spoon over the charred sweetcorn salsa, then sprinkle with the cheese to finish. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!