Loaded BBQ Pork Tacos with Avocado Dip
with cheese sauce, slaw, corn & fresh herbs
Avocados are rich in unsaturated vegetable fats. Eating avocado promotes good cholesterol levels and helps keep your heart and arteries healthy!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
4 piece
Mini tortillas
(Contains Tarwe May be present Soja, Mosterd)
1 piece
Pork tenderloin
(May be present Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
25 g
BBQ Sauce
(Contains Mosterd)
100 g
Slaw mix
70 g
Corn
½ piece
Lime
40 g
Grated Gouda
(Contains Melk (inclusief lactose))
¼ piece
Green chili pepper
½ piece
Red onion
5 g
Fresh coriander
(May be present Selderij)
40 g
Avocado dip
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Olive oil
100 milliliters
[Plant-based] milk
½ tablespoon
Flour
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C (see Tip). Slice the onion into half rings. Juice the lime. Deseed and finely chop the green chili pepper*. Finely chop the coriander.
*Take care, this ingredient is spicy! Use as preferred.
Tip: you will heat the tortillas in the oven later on, however you can alternatively use a frying pan if preferred.
Dice the pork tenderloin into small pieces of no more than 1cm. Heat a generous drizzle of olive oil in a frying pan over medium-high heat. Fry the pork with the onion for 3 - 6 minutes. Add the barbecue sauce during the final minute of cooking. Season to taste with salt and pepper, then turn off the heat and set aside, covered.
In the meantime, drain and rinse the corn. Transfer the slaw mix, corn and mayonnaise to a bowl. Add 1 tsp lime juice per person and mix well to combine. Stir in half of the coriander and season to taste with salt and pepper. Meanwhile, heat the tortillas in the oven for 2 - 3 minutes.
Melt the butter in a saucepan over medium-high heat. Stir in the flour and fry for 2 - 3 minutes or until fragrant. Gradually whisk in the milk so as to make a smooth, creamy sauce. Add the grated cheese and stir well until melted, then add half of the chili pepper. Season to taste with salt and pepper, then mix well and turn off the heat.
In another bowl, combine the avocado dip with some of the chili pepper as preferred. Add the rest of the lime juice, then season to taste with salt and pepper.
Fill the tortillas with the slaw, pork and avocado dip. Drizzle with the cheese sauce and garnish with the rest of the coriander.