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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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These Tex-Mex Style Pork Mince Tacos are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

(ContainsMilk)

1 unit(s)

Lime

1 unit(s)

Medium Tomato

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

75 grams

Soured Cream

(ContainsMilk)

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)2934 kJ
Energy (kcal)701 kcal
Fat35.6 g
of which saturates16.1 g
Carbohydrate59.7 g
of which sugars10.0 g
Protein36 g
Salt2.92 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Grater
Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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1

a) Heat a medium frying pan on medium-high heat (no oil).
b) Once 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.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic, Central American style spice mix (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry for 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.
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.
d) Once thickened, taste and season with salt and pepper if needed.

3

a) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim the baby gem, halve lengthways, then thinly slice widthways.
c) Grate the cheese.
d) Halve the lime.

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.

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.

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 add 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!