Mexican pulled pork tacos

Name: Mexican pulled pork tacos
Cook time: 25 min
Yield: 1
Cuisine: Mexico city, Mexico

with a chipotle aioli, shredded slaw and crispy kumara and sweetcorn

Ready in around 25 mins

RECIPE FACT:

Tacos in Mexico were originally eaten by indigenous Mexicans.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

Preheat the oven to 210⁰C (fan bake)
1. TO COOK THE CRISPY CRUMBED KUMARA:

Place the steamed kumara on an oven tray lined with baking paper. Sprinkle over the sweetcorn and top with cheese crumb followed with a drizzle of olive oil and bake in the preheated oven for 22 mins. Season with salt and pepper.
2. TO PREPARE THE SLAW:

Place the rainbow slaw into a large bowl. Finely chop the coriander including stalks and add to the bowl with a drizzle of olive oil and 1 tbsp of sour cream. Season with salt and pepper. Mix and combine with a fork.
3. TO PREPARE THE PULLED PORK AND HEAT THE TACOS:

Heat a drizzle of oil in a large non-stick frying pan over a medium heat. Add the pulled pork, using a wooden spoon to break up any large lumps of meat. Cook for 3-4 mins until crispy. Add Mexican pork spices and cook for 30 secs. Season with salt and pepper. Oven option (preferred): Wrap the tacos in tinfoil and place in the pre-heated oven for 4-5 mins. Fry pan option: Warm the tacos in a frying pan for 20 secs on each side.
TO SERVE:

On each taco place 1 tsp of sour cream, 2 tbsps of slaw, top with pulled pork, crispy kumara and sweetcorn and drizzle over chipotle aioli. Serve remaining slaw and crispy crumbed kumara on the side.