What are the main ingredients in CARIBBEAN PORK TACOS?

Salt & Pepper, Oil (cooking, olive & coconut), Water, Paper Towel

What is the nutritional information of CARIBBEAN PORK TACOS?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CARIBBEAN PORK TACOS?

BUTTERY ROTIS: Place a clean pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! CAJUN PORK FILLING: Wipe down the pan if necessary and return to a medium-high heat with a drizzle of oil. When hot, fry the remaining sliced onion for 1-2 minutes until soft and translucent. Add the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-7 minutes until browned, stirring occasionally. Then, add the drained black beans, the corn, and the Cajun Rub to taste. Cook for a further 3-4 minutes. Remove from the heat on completion. TUCK IN!: Time to assemble your easy peasy tacos! Place some shredded green leaves on a soft, buttery roti and spoon over the Caribbean pork mince. Top with the mango and avo salsa, some sliced chilli to taste, and the chopped coriander. To finish, sprinkle with the homemade crispy onions. Fold up and “taco in”! FRESHEN UP: Halve the avocado and remove the pip. Scoop out the avocado flesh and cut into cubes. Place in a bowl with the chopped dried mango. Add a drizzle of olive oil, a squeeze of lime juice, and some lime zest to taste. Toss to combine and season to taste. CRISPY ONIONS: Place a large pan over a high heat with enough oil to cover the base. When hot, add in half of the sliced onion and shallow fry in a single layer for 3-4 minutes until golden and becoming crispy. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste.

What should be prepared from my kitchen to make CARIBBEAN PORK TACOS?

Salt & Pepper, Oil (cooking, olive & coconut), Water, Paper Towel

CARIBBEAN PORK TACOS

Wrap up in the buttery warmth of soft, flakey mini rotis with cajun-spiced pork mince and black beans. Then, sit back and let a zesty, tropical salsa bring you dreams of island sunshine.

CARIBBEAN PORK TACOS

with a dried mango, lime & avocado salsa

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Beans
Chilli
Chillies
Cocktail Rotis
Corn
Dried Mango
Fresh Coriander
Frozen Corn
Green Leaves
Lime
Limes
NOMU Cajun Rub
Onion
Onions
Pork Mince

From your kitchen:

Salt & Pepper
Oil (cooking, olive & coconut)
Water
Paper Towel

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
CRISPY ONIONS
Place a large pan over a high heat with enough oil to cover the base. When hot, add in half of the sliced onion and shallow fry in a single layer for 2-3 minutes until golden and becoming crispy. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste.
FRESHEN UP
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh and cut into cubes. Place in a bowl with the chopped dried mango. Add a drizzle of olive oil, a squeeze of lime juice, and some lime zest to taste. Toss to combine and season to taste.
CAJUN PORK FILLING
Wipe down the pan if necessary and return to a medium-high heat with a drizzle of oil. When hot, fry the remaining sliced onion for 1-2 minutes until soft and translucent. Add the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Then, add the drained black beans, the corn, and the Cajun Rub to taste. Cook for a further 2-3 minutes. Remove from the heat on completion.
BUTTERY ROTIS
Place a clean pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
TUCK IN!
Time to assemble your easy peasy tacos! Place some shredded green leaves on a soft, buttery roti and spoon over the Caribbean pork mince. Top with the mango and avo salsa, some sliced chilli to taste, and the chopped coriander. To finish, sprinkle with the homemade crispy onions. Fold up and “taco in”!

Onion - 1
Dried Mango - 20g
Lime - 1
Avocado - 1
Pork Mince - 150g
Black Beans - 60g
NOMU Cajun Rub - 10ml
Frozen Corn - 50g
Cocktail Rotis - 4
Green Leaves - 20g
Chilli - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
CRISPY ONIONS
Place a large pan over a high heat with enough oil to cover the base. When hot, add in half of the sliced onion and shallow fry in a single layer for 3-4 minutes until golden and becoming crispy. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste.
FRESHEN UP
Halve the avocado and remove the pip. Scoop out the avocado flesh and cut into cubes. Place in a bowl with the chopped dried mango. Add a drizzle of olive oil, a squeeze of lime juice, and some lime zest to taste. Toss to combine and season to taste.
CAJUN PORK FILLING
Wipe down the pan if necessary and return to a medium-high heat with a drizzle of oil. When hot, fry the remaining sliced onion for 1-2 minutes until soft and translucent. Add the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-7 minutes until browned, stirring occasionally. Then, add the drained black beans, the corn, and the Cajun Rub to taste. Cook for a further 3-4 minutes. Remove from the heat on completion.
BUTTERY ROTIS
Place a clean pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
TUCK IN!
Time to assemble your easy peasy tacos! Place some shredded green leaves on a soft, buttery roti and spoon over the Caribbean pork mince. Top with the mango and avo salsa, some sliced chilli to taste, and the chopped coriander. To finish, sprinkle with the homemade crispy onions. Fold up and “taco in”!

Onion - 1
Dried Mango - 40g
Limes - 2
Avocado - 1
Pork Mince - 300g
Black Beans - 120g
NOMU Cajun Rub - 20ml
Corn - 100g
Cocktail Rotis - 8
Green Leaves - 40g
Chilli - 1
Fresh Coriander - 8g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
CRISPY ONIONS
Place a large pan over a high heat with enough oil to cover the base. When hot, add in half of the sliced onion and shallow fry in a single layer for 3-4 minutes until golden and becoming crispy. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste.
FRESHEN UP
Halve the avocado and remove the pip. Scoop out the avocado flesh and cut into cubes. Place in a bowl with the chopped dried mango. Add a drizzle of olive oil, a squeeze of lime juice, and some lime zest to taste. Toss to combine and season to taste.
CAJUN PORK FILLING
Wipe down the pan if necessary and return to a medium-high heat with a drizzle of oil. When hot, fry the remaining sliced onion for 1-2 minutes until soft and translucent. Add the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-7 minutes until browned, stirring occasionally. Then, add the drained black beans, the corn, and the Cajun Rub to taste. Cook for a further 3-4 minutes. Remove from the heat on completion.
BUTTERY ROTIS
Place a clean pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
TUCK IN!
Time to assemble your easy peasy tacos! Place some shredded green leaves on a soft, buttery roti and spoon over the Caribbean pork mince. Top with the mango and avo salsa, some sliced chilli to taste, and the chopped coriander. To finish, sprinkle with the homemade crispy onions. Fold up and “taco in”!

Onion - 1
Dried Mango - 40g
Limes - 2
Avocado - 1
Pork Mince - 300g
Black Beans - 120g
NOMU Cajun Rub - 20ml
Corn - 100g
Cocktail Rotis - 8
Green Leaves - 40g
Chilli - 1
Fresh Coriander - 8g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
CRISPY ONIONS
Place a large pan over a high heat with enough oil to cover the base. When hot, add in half of the sliced onion and shallow fry in a single layer for 4-5 minutes until golden and becoming crispy. Remove from the pan on completion, set aside to drain on some paper towel, and season to taste. Do this step in batches for the crispiest results.
FRESHEN UP
Halve the avocados and remove the pips. Scoop out the avocado flesh and cut into cubes. Place in a bowl with the chopped dried mango. Add a drizzle of olive oil, a squeeze of lime juice, and some lime zest to taste. Toss to combine and season to taste.
CAJUN PORK FILLING
Wipe down the pan if necessary and return to a medium-high heat with a drizzle of oil. When hot, fry the remaining sliced onion for 2-3 minutes until soft and translucent. Add the pork mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, stirring occasionally. Then, add the drained black beans, the corn, and the Cajun Rub to taste. Cook for a further 4-5 minutes. Remove from the heat on completion.
BUTTERY ROTIS
Place a clean pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
TUCK IN!
Time to assemble your easy peasy tacos! Place some shredded green leaves on a soft, buttery roti and spoon over the Caribbean pork mince. Top with the mango and avo salsa, some sliced chilli to taste, and the chopped coriander. To finish, sprinkle with the homemade crispy onions. Fold up and “taco in”!