These pork tacos are the full package: zesty, spicy & sweet. Toasted tortillas are filled with crispy pork bites, shredded leaves, jalapeño salsa, chimichurri, charred pineapple & refreshing sour cream. Get ready for a taste explosion in every bite!
Coca-Cola’s Spicy Pork Tacos
Coca-Cola’s Spicy Pork Tacos
with sour cream & fresh coriander
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Corn Tortillas
- Fresh Coriander
- Green Leaves
- Lemon Juice
- Pesto Princess Chimichurri Sauce
- Pork Rump
- Sliced Pickled Jalapeños
- Sour Cream
- Spring Onion
- Spring Onions
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Tea Towel
- Seasoning (salt & pepper)
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
BRING ON THE SPICY
In a bowl, combine the spring onion, jalapeños, ½ of the coriander, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. Dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
TASTY Pork BITES
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. Sear the pork chunks until browned, 1-2 minutes. Remove from the pan and lightly season and toss with the chimichurri.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the green leaves, the crispy Pork bites, drizzled with any sauce from the pan, the spicy salsa and the charred pineapple. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 3
Spring Onion - 1
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 3g
Lemon Juice - 10ml
Corn Tortillas - 3
Pork Rump - 150g
Pesto Princess Chimichurri Sauce - 30ml
Sour Cream - 50ml
Green Leaves - 20g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
BRING ON THE SPICY
In a bowl, combine the spring onion, jalapeños, ½ of the coriander, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. Dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
TASTY Pork BITES
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. Sear the pork chunks until browned, 1-2 minutes. Remove from the pan and lightly season and toss with the chimichurri.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the green leaves, the crispy Pork bite, drizzled with any sauce from the pan, the spicy salsa and the charred pineapple. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 6
Spring Onion - 1
Sliced Pickled Jalapeños - 40g
Fresh Coriander - 5g
Lemon Juice - 20ml
Corn Tortillas - 6
Pork Rump - 300g
Pesto Princess Chimichurri Sauce - 60ml
Sour Cream - 100ml
Green Leaves - 40g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
BRING ON THE SPICY
In a bowl, combine the spring onion, jalapeños, ½ of the coriander, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. Dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
TASTY Pork BITES
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. Sear the pork chunks until browned, 1-2 minutes. Remove from the pan and lightly season and toss with the chimichurri.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the green leaves, the crispy Pork bite, drizzled with any sauce from the pan, the spicy salsa and the charred pineapple. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 9
Spring Onions - 2
Sliced Pickled Jalapeños - 60g
Fresh Coriander - 8g
Lemon Juice - 30ml
Corn Tortillas - 9
Pork Rump - 450g
Pesto Princess Chimichurri Sauce - 90ml
Sour Cream - 150ml
Green Leaves - 60g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
BRING ON THE SPICY
In a bowl, combine the spring onion, jalapeños, ½ of the coriander, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. Dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
TASTY Pork BITES
Return the pan to medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. Sear the pork chunks until browned, 1-2 minutes. Remove from the pan and lightly season and toss with the chimichurri.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the green leaves, the crispy Pork bites, drizzled with any sauce from the pan, the spicy salsa and the charred pineapple. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 12
Spring Onions - 2
Sliced Pickled Jalapeños - 80g
Fresh Coriander - 10g
Lemon Juice - 40ml
Corn Tortillas - 12
Pork Rump - 600g
Pesto Princess Chimichurri Sauce - 125ml
Sour Cream - 200ml
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Coca-Cola’s Spicy Pork Tacos?
The preparation time for Coca-Cola’s Spicy Pork Tacos with sour cream & fresh coriander is between 15 and 35 minutes.
What is the total time required to make Coca-Cola’s Spicy Pork Tacos with sour cream & fresh coriander?
The total time required to make Coca-Cola’s Spicy Pork Tacos with sour cream & fresh coriander is between 35 and 50 minutes.
How many servings does Coca-Cola’s Spicy Pork Tacos provide?
4 servings
What are the main ingredients in Coca-Cola’s Spicy Pork Tacos?
Corn Tortillas, Fresh Coriander, Green Leaves, Lemon Juice, Pesto Princess Chimichurri Sauce, Pork Rump, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Tinned Pineapple Rings
What is the nutritional information of Coca-Cola’s Spicy Pork Tacos?
Calories: 753, Carbs: 78 grams, Fat: grams, Protein: 42.6 grams, Sugar: 26.2 grams, Salt: 717 grams
How do I prepare Coca-Cola’s Spicy Pork Tacos?
TOR-TALLY TASTY: Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the green leaves, the crispy pork bite, drizzled with any sauce from the pan, the spicy salsa and the charred pineapple. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef! TORTILLA WORTH IT: Return the pan, wiped down, to medium heat. Dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out. BRING ON THE SPICY: In a bowl, combine the spring onion, jalapeños, ½ of the coriander, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside. PERFECT PINEAPPLE: Place a pan over medium heat with a drizzle of oil. When hot, char the pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside. TASTY PORK BITES: Return the pan to medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. Sear the pork chunks until browned, 1-2 minutes. Remove from the pan and lightly season and toss with the chimichurri.
What should be prepared from my kitchen to make Coca-Cola’s Spicy Pork Tacos?
Corn Tortillas, Fresh Coriander, Green Leaves, Lemon Juice, Pesto Princess Chimichurri Sauce, Pork Rump, Sliced Pickled Jalapeños, Sour Cream, Spring Onion, Spring Onions, Tinned Pineapple Rings
How many calories does Coca-Cola’s Spicy Pork Tacos have?
753 calories
How much fat content does Coca-Cola’s Spicy Pork Tacos have?
grams
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