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Tex-Mex Style Pork Mince Tacos with Tomato Salsa, Baby Leaves and Soured Cream

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

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New Good Super Quick
Prep: 15 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 240 gr british pork mince
  • 1 sachet central american style spice mix
  • 30 gr tomato puree
  • 10 gr chicken stock paste
  • 1 medium tomato
  • 12 gr red wine vinegar
  • 6 plain taco tortillas
  • 50 gr baby leaf mix
  • 75 gr soured cream
  • 0.5 tsp sugar for the sauce
  • 75 ml water for the sauce
  • 0.5 tsp sugar for the dressing
  • 1 tbsp olive oil for the dressing
  • 360 gr british pork mince
  • 2 sachets central american style spice mix
  • 45 gr tomato puree
  • 15 gr chicken stock paste
  • 2 medium tomatoes
  • 12 gr red wine vinegar
  • 9 plain taco tortillas
  • 70 gr baby leaf mix
  • 150 gr soured cream
  • 1 tsp sugar for the sauce
  • 120 ml water for the sauce
  • 0.75 tsp sugar for the dressing
  • 1.5 tbsp olive oil for the dressing
  • 480 gr british pork mince
  • 2 sachets central american style spice mix
  • 60 gr tomato puree
  • 20 gr chicken stock paste
  • 2 medium tomatoes
  • 24 gr red wine vinegar
  • 12 plain taco tortillas
  • 100 gr baby leaf mix
  • 150 gr soured cream
  • 1 tsp sugar for the sauce
  • 150 ml water for the sauce
  • 1 tsp sugar for the dressing
  • 2 tbsp olive oil for the dressing

Instructions


  1. Heat a drizzle of oil in a frying pan on medium-high heat.
    Once hot, fry the mince, 5-6 mins.
    Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

  2. Next, add the Central American style spice mix (add less if you'd prefer things milder) and tomato puree. Stir-fry for 1 min.
    Stir in the chicken stock paste, sugar and water (see pantry for both amounts). 
    Lower the heat and simmer, 1-2 mins. 
    Taste and season with salt and pepper, if needed.

  3. Meanwhile, cut the tomato into small pieces.
    In a bowl, combine the red wine vinegar, sugar and olive oil (see pantry for both amounts).
    Season with salt and pepper.
    Add the tomato chunks and mix well.

  4. Microwave the tortillas (3 per person) for 850W: 50 secs / 750W: 1 min.
    If you don't have a microwave, just enjoy them cold.
    Lay the tortillas on your plates. Pile with the salad, mince and salsa - as much as you'd like.
    Finish with a dollop of soured cream. TIP: Eat your tacos by hand - get stuck in!

    Enjoy!