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Pineapple Jerk Spiced Pork Tacos

with Roasted Sweet Potato, Baby Leaves and Kiwi Lime Salsa
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
852 kcal
Protein
: 
34.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kJ)3564 kJ
Energy (kcal)852 kcal
Fat33.2 g
of which saturates11.8 g
Carbohydrate101.1 g
of which sugars27.3 g
Dietary Fibre12.2 g
Protein34.4 g
Salt3.7 g
Potassium559.1 mg
Calcium51 mg
Iron1.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Frying Pan
•Bowl

Instructions

1

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.

2

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.

3

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.

4

a) Add the Jerk paste to the pork and fry until fragrant, 1 min.

b) Stir in the honey (see pantry for amount).

5

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.

6

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!

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