With a fusion of mouth-watering Vietnamese and Tex-Mex flavours, these pork mince tacos are on the table in 30 minutes.
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.
Place chopped coriander, mince, garlic and ginger in a large bowl. Use your hands to mix until well combined.
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.
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.
COOK. STORE. SAVE.
Use it up: You’ll have the perfect amount of coriander left over to make our Picadillo with Coriander Rice.