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Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem, Cheese and Soured Cream

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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:RapidFamily Friendly
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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Pork Mince

1 unit(s)

Garlic Clove

1 sachet

Central American Style Spice Mix

1 sachet

Tomato Puree

10 grams

Chicken Stock Paste

1 unit(s)

Baby Gem Lettuce

30 grams

Mature Cheddar Cheese


1 unit(s)


1 unit(s)

Medium Tomato

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

75 grams

Soured Cream


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3005 kJ
Energy (kcal)718 kcal
Fat37.1 g
of which saturates17.0 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.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Cutting board
Medium Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!