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Recipe of week - Vietnamese Soft Tacos

Bran and I love doing the mother and son cook 👨‍🍳 time. Great way to share time with your older children and have fam bam time. Comes with lots of laughs mix with a lovely glass of Chardonnay and that's dinner..#cooking #recipe
serving 2 people
  • 1 tubsweet chilli sauce
  • 1 unitlime
  • 1 packetpork mince
  • 2 unitcarrot
  • 1 clovegarlic
  • 1 knobginger
  • 8 unitmini flour tortillas(ContainsGluten)
  • 1 bagshredded white cabbage
  • 1 bunchcoriander 
  • olive oil
  • 2 tbssoy sauce (or gluten free tamari soy sauce)

Pork is such a friendly guy – he pairs well with almost everything! We particularly love when he teams up with lime and ginger to create a delicious Vietnamese-inspired flavour, like these zesty tacos!

Allergens:SoyaGluten
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients
serving 2 people
  • 1 tubsweet chilli sauce
  • 1 unitlime
  • 1 packetpork mince
  • 2 unitcarrot
  • 1 clovegarlic
  • 1 knobginger
  • 8 unitmini flour tortillas(ContainsGluten)
  • 1 bagshredded white cabbage
  • 1 bunchcoriander
  • olive oil
  • 2 tbssoy sauce (or gluten free tamari soy sauce)(ContainsSoya,Gluten)
Nutritional Values
per serving
Energy (kJ)
3240 kJ
Fat
25.2 g
of which saturates
5.8 g
Carbohydrate
85.3 g
of which sugars
27.9 g
Protein
42.5 g
Sodium
1990 mg
Utensils
Grater
Zester
Small Bowl
Aluminum Foil
Medium Bowl
Medium Non-Stick Pan
Spoon
Instructions


1
Zest the lime. Finely grate the ginger. Grate the carrot (unpeeled). Peel and finely grate the garlic. Pick the coriander leaves.


2
In a small bowl, combine the sweet chilli sauce, lime zest and a squeeze of juice from the lime. TIP:Add as much or as little lime juice as you like depending on your taste.


3
Heat a drizzle of olive oil in a medium frying pan over medium-high heat. Add the shredded white cabbage and a pinch of salt and pepper and cook for 3-4 minutes, or until soft. Transfer to a medium bowl and cover with foil to keep warm.


4
Return the pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and ginger and cook, breaking up with a wooden spoon, for 3-4 minutes, or until browned and cooked through. Add the carrot, garlic, soy sauce and another squeeze of lime juice and cook for a further 1-2 minutes, or until fragrant.


5
While the pork mince is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.


6
Divide the tortillas between plates and top with the white cabbage and the zesty ginger pork. Drizzle wit the sweet chilli-lime sauce and sprinkle with the coriander.
Enjoy 😊 

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