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 and Grated Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Pork Mince Tacos in just 20-25 minutes for a delicious and speedy meal.

Family Friendly
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


serving amount

240 grams

British Pork Mince

1 unit(s)

Garlic Clove

1 sachet(s)

Central American Style Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese

(Contains Milk)

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)3577 kJ
Energy (kcal)855 kcal
Fat49.7 g
of which saturates16.1 g
Carbohydrate62.9 g
of which sugars10.6 g
Protein37.9 g
Salt3.12 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press


Fry your Mince

a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.

b) Heat a medium frying pan on medium-high heat (no oil). Once hot, add the pork mince and fry 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.

Simmer and Spice

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 pantry 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. Add a splash of water if a little too thick.

Prep your Toppings

a) Trim the baby gem, halve lengthways, then thinly slice. 

b) Chop the tomatoes into small chunks.

c) Grate the cheese.

Get Ready to Salsa

a) Put the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl. 

b) Season with salt and pepper and mix together.

c)  Add the tomato chunks to the dressing. Mix together and set aside.

Tortilla Time

a) Just before you're ready to serve, pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.

Assemble and Serve

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 mayo (see pantry for amount), top with the baby gem, spoonfuls of spicy mince and tomato salsa - as much as you'd like.

c) Finish with your grated cheese and serve any remaining salsa alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!