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Tex-Mex Style Pork Mince Tacos
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem, Cheese and Soured Cream

Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Pork Mince Tacos in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Family Friendly
Allergens:
Milk
Gluten

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

240

British Pork Mince

1

Garlic Clove**

1

Central American Style Spice Mix

30

Tomato Puree

10

Chicken Stock Paste

1

Baby Gem Lettuce

30

Mature Cheddar Cheese

(Contains: Milk)

1

Lime

1

Medium Tomato

6

Plain Taco Tortillas

(Contains: Gluten)

75

Soured Cream

(Contains: Milk)

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kcal)718 kcal
Energy (kJ)3005 kJ
Fat37.1 g
of which saturates17 g
Carbohydrate64.8 g
of which sugars7.4 g
Protein34.9 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Garlic Press
Chopping Board
Grater
Knife
Medium Bowl
Baking Tray

Instructions

Fry Time
1

a) Heat a drizzle of oil in a medium frying pan on medium-high heat.
b) When the oil is hot, add the pork mince and cook until browned, 4-5 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.
c) Season with salt and pepper.

Simmer and Spice
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the mince is browned, add the garlic, Central American style spice mix (add less if you don't like heat) and tomato puree to the pan. Stirfry for 1 min.
c) Stir in the water for the sauce (see ingredients for amount) and chicken stock paste. Lower the heat and simmer until thickened, 1-2 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Once thickened, taste and season with salt and pepper if needed.

Prep the Rest
3

a) Meanwhile, preheat your oven to 200°C.
b) Trim the baby gem, halve lengthways, then thinly slice widthways.
c) Grate the cheese.
d) Halve the lime.

Make the Salsa
4

a) Chop the tomato into small pieces and pop into a medium bowl.
b) Drizzle over a little olive oil, squeeze in some lime juice, then season with salt and pepper. Mix together.
c) Cut any remaining lime into wedges.

Warm the Tortillas
5

a) Just before you are ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

Assemble and Serve
6

a) When everything is ready, lay the tortillas onto your serving plates (3 per person).
b) Make your tacos by starting with the baby gem, then adding spoonfuls of the mince, cheese and tomato salsa - as much as you'd like.
c) Finish with a dollop of soured cream.
d) Serve the lime wedges alongside for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!

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