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Pork banh mi tacos

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

With a fusion of mouth-watering Vietnamese and Tex-Mex flavours, these pork mince tacos are on the table in 30 minutes. 

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Pork banh mi tacos

Ingredients

  • 1/2 bunch coriander, leaves picked, stems and roots finely chopped
  • 500g Coles Australian Pork Mince
  • 2 garlic cloves, crushed
  • 3 tsp finely grated ginger
  • 8 Coles Street Tortilla Tacos
  • 1 tbs olive oil
  • 2 cups shredded iceberg lettuce
  • 1 carrot, peeled, cut into long matchsticks
  • 1 spring onion, thinly sliced
  • 1/4 cup (75g) sriracha mayonnaise

Nutritional information

Per Serve: Energy: 2196kJ/525 Cals (25%), Protein: 30g (60%), Fat: 29g (41%), Sat Fat: 10g (42%), Carb: 34g (11%), Sugar: 10g (11%), Dietary Fibre: 5g (17%), Sodium: 451mg (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place chopped coriander, mince, garlic and ginger in a large bowl. Use your hands to mix until well combined.

  2. Step 2

    Place 1 tortilla on a clean work surface. Spread one-eighth of the mince mixture over the tortilla in a thin layer, pressing to stick. Repeat with the remaining tortillas and mince mixture. Heat one-quarter of the oil in a large non-stick frying pan over medium heat. Carefully place 2 tortillas in the pan, mince-side down, and cook for 3 mins or until the mince changes colour. Turn and cook for 1 min or until tortilla is golden. Transfer to a plate. Repeat in 3 more batches with remaining oil and tortillas.

  3. Step 3

    Loosely fold the tortillas and place in a shallow serving dish. Top with the lettuce, carrot, spring onion and coriander leaves. Drizzle with a little sriracha mayonnaise and serve with remaining sriracha mayonnaise.

Recipe tip

COOK. STORE. SAVE. 
Use it up: You’ll have the perfect amount of coriander left over to make our Picadillo with Coriander Rice.