Pineapple Jerk Spiced Pork Tacos
with Roasted Sweet Potato, Baby Leaves and Kiwi Lime Salsa
- Wheat
- Cereals containing gluten
Ingredients
240 grams
British Pork Mince
50 grams
Jerk Paste
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
50 grams
Baby Leaf Mix
1 unit(s)
Spring Onion
1 unit(s)
Kiwi
1 unit(s)
Lime
40 grams
Pineapple Chutney
1 unit(s)
Onion
1 unit(s)
Sweet Potato
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the sweet potatoes into 1cm chunks (no need to peel).
c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, halve, peel and chop the onion into small pieces.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once the pan is hot, add the pork mince and onion. Fry until the mince has browned, 5-6 mins. 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. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, trim and thinly slice the spring onion.
b) Peel the kiwi, then cut into 1cm chunks.
c) Cut the lime into wedges.
d) In a small bowl, mix together a good squeeze of lime juice with the kiwi, spring onion and pineapple chutney. Set aside for now.
a) Add the Jerk paste to the pork and fry until fragrant, 1 min.
b) Stir in the honey (see pantry for amount).
a) Microwave the tortillas for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.
b) When the sweet potato is cooked, stir it into the jerk pork.
a) When everything's ready, lay the tortillas onto your serving plates (3 per person).
b) To make your tacos, spread the base of each tortilla with the mayo (see pantry for amount), then top with the baby leaves, jerk pork and sweet potato.
c) Finish by spooning on the kiwi salsa.
d) Serve with any remaining lime wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The jerk-spiced pork paired with pineapple chutney and kiwi-lime salsa creates a fresh, sweet-and-spicy combination that many find pleasantly different.
- Ease of prep: This is a straightforward cook with simple steps, making it accessible even on busy evenings.
- Suggestions: Adding mango to the kiwi salsa works well for extra sweetness; consider using less oil when frying the mince to keep the dish lighter.
- Portions: The kiwi-lime salsa and pineapple chutney can feel a little sparse, so consider scaling them up — roughly one portion of salsa per three tortillas is a good guide.
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