Tex-Mex Style Pork Mince Tacos
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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

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:
Rapid
Family Friendly
Allergens:
Milk
Cereals 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 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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

240

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 Cereals containing gluten)

75

Soured Cream

(Contains Milk)

Not included in your delivery

75

Water for the Sauce

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Nutritional information

Energy (kcal)701 kcal
Energy (kJ)2934 kJ
Fat35.6 g
of which saturates16.1 g
Carbohydrate59.7 g
of which sugars10 g
Protein36 g
Salt2.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Garlic Press
Grater
Bowl
Baking Tray

Instructions

Fry your Mince
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.

Simmer and Spice
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.

Get Prepped
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.

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 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!