Thai Style Spiced Pork Tacos
with Bell Pepper and Baby Gem Lettuce
- Soya
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Celery
Perfect for a midweek meal, these Thai Style Spiced Pork Tacos can be on your table in less than 25 minutes. Pile your tortillas with baby gem, roasted pepper and sticky Thai spiced pork.
Ingredients
1 unit(s)
Bell Pepper
(May be present: Celery)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Onion
240 grams
British Pork Mince
1 sachet(s)
Thai Style Spice Mix
15 grams
Ginger, Garlic & Lemongrass Puree
25 grams
Ketjap Manis
(Contains: Soya)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
25 milliliter(s)
Water for the Pork
3 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips and pop onto a baking tray.
c) Drizzle with oil, season with salt and pepper, then toss to coat.
d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
b) Halve, peel and thinly slice the onion.
a) When the sliced pepper is halfway through cooking, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and onion. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Once the mince is cooked, add the Thai style spice blend (add less if you'd prefer things milder) and the ginger, garlic & lemongrass puree. Stir-fry for 30 secs.
b) Pour in the ketjap manis and water for the pork (see pantry for amount).
c) Stir together until slightly thickened and nicely glazed, 1-2 min, then remove from the heat.
a) A couple of mins 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.
a) When ready, transfer the tortillas to your plates and spread the mayo over each one (see pantry for amount).
b) Top with the glazed pork, roasted pepper and baby gem - as much as you'd like. TIP: Tacos are best enjoyed eaten by hand - tuck in the ends of the tortillas and get stuck in!
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Thai spice blend and ketjap manis create a sweet, sticky glaze that many find full of flavour; some felt the Thai character was subtle and suggested a squeeze of lime or extra chilli flakes to sharpen things up.
- Ease of prep: This is a genuinely quick and straightforward midweek cook, with several reviewers noting it comes together easily in under 30 minutes.
- Suggestions: Add a squeeze of lime or a pinch of chilli flakes to lift the flavour; swapping mayo for sour cream or a spicy mayo also works well, and frying the peppers directly with the onion and mince saves time and washing up.
- Next-day meals: Leftovers keep well when stored separately; one reviewer enjoyed the reheated pork as an open taco salad the following day.
- Portions: The mince can feel stretched across all the tortillas, so consider reducing the number of wraps or serving with a side such as rice, wedges, or fries to make it a more substantial meal.
- Spice level: The Thai spice mix can vary in intensity, so add it gradually if you prefer a milder result; those who enjoy heat found the full amount worked well.
