Roasted pork "mexican tacos" with vegetables and guacamole

Allergens:
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Corn tortilla 15.0 ud
boneless pork 1.0 kg
Onion 0.25 kg
Red pepper 0.25 kg
Table salt 1.5 g
Ground black pepper 0.5 g
Creamed corn 0.01 kg
Siracha hot sauce 0.001 g
Guacamole 0.2 kg
lettuce assortment (mesclun) 0.125 kg
Salad tomato 0.25 kg
Elaboration

For this recipe, the following elaborations are needed:

  • For the tacos:
    • Prepare the mexican corn pancakes or buy premade.
    • Fillet the boneless pork into strips of about 3 cm long and 1 cm wide.
    • Cut the onion, red pepper and Italian green pepper into julienne.
    • Cut the jalapeño chilli pepper into brunoise.
    • In a hot grill or frying pan, roast the meat strips together with the onion and peppers. 
    • As the meat and vegetables are browned, add salt, pepper and jalapeño chilli pepper.
    • Place on a plate and deglaze the frying pan, add siracha and thicken a little with cornstarch. The mixture should be thick. 
  • For the guacamole,  follow the recipe or use a good quality premade one.
  • Prepare the salad.

SET UP AND SERVING

  • Place three tacos per serving and serve next to the meat.
  • Garnish with the guacamole and the salad.
Nutritional information (1 portion)
Fiber 7.87 g
Saturates 7.97 g
Monounsaturated fatty acids 15.11 g
Polyunsaturated fatty acids 7.54 g
Cholesterol 129.05 mg
Calcium 95.24 mg
Iron 3.32 mg
Zinc 5.13 mg
Vitamin A 117.47 ug
Vitamin C 86.48 g
Folic acid 55.43 ug
Salt (Sodium) 1203.38 mg
Sugars 6.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.