Pork and Chipotle Tacos
Make it Taco Tuesdays for your next Mexican night with these easy-to-assemble tacos with a touch of chipotle!
Makes 8
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients
1 onion, finely chopped
2 cloves garlic, crushed
400g lean pork mince
1 tsp Gregg's Ground Chipotle
2 Tbsp Wattie's Tomato Paste
1 small red capsicum, deseeded and diced
400g can Wattie's Mexican Style Tomatoes
8 Stand ‘n Stuff Soft Tortillas
2-3 cup shredded lettuce
¾ cup grated low fat cheese
Apple and Avocado Salsa: 1 apple, cored and diced*
1 avocado, diced
2 Spring onions, trimmed and chopped
½ small red chilli, removed and finely chopped (optional)
Juice from 1 lime or to taste
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Heat a dash of oil in a frying pan. Add onion and stir-fry over a medium low heat until onion softens. Add garlic and cook a further minute. Increase heat. Add pork mince and continue stir-frying until pork colours. Step 2
Add Gregg's Ground Chipotle and Wattie's Tomato Paste and stir while cooking a further minute. Add red capsicum and Wattie's Mexican Style Tomatoes and stir. Reduce heat and simmer for 20 minutes until pork is cooked and sauce has thickened. Season to taste. Set aside and keep warm. Step 3
Heat tacos according to packet instructions. Fill tacos with shredded lettuce, chipotle pork and apple and avocado salsa. Apple and Avocado Salsa:
Step 1
Gently mix all ingredients together. Tips
* Granny Smith or Braeburn are a good choice.
Replace pork mince with chicken or beef mince.
The Healthy Pick serving for this recipe is one taco.
What do I need?
Select All
1
1 onion, finely chopped
2
2 cloves garlic, crushed
3
400 g lean pork mince
4
1 tsp Gregg’s Ground Chipotle
5
2 Tbsp Wattie’s Tomato Paste
6
1 small red capsicum, deseeded and diced
7
400 g can Wattie’s Mexican Style Tomatoes
8
8 Stand ‘n Stuff Soft Tortillas
9
2-3 cup shredded lettuce
10
¾ cup grated low fat cheese
11
1 apple, cored and diced*
12
1 avocado, diced
13
2 Spring onions, trimmed and chopped
14
½ small red chilli, removed and finely chopped (optional)
15
Juice from 1 lime or to taste
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