What are the main ingredients in Island Holiday Pork Tacos?

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

What is the nutritional information of Island Holiday Pork Tacos?

Calories: 1035, Carbs: 104 grams, Fat: grams, Protein: 41.3 grams, Sugar: 29.7 grams, Salt: 1565 grams

How do I prepare Island Holiday Pork Tacos?

CRISPY ONIONS: Place a large pan over a high heat with enough oil to cover the base. When hot, add in ½ 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 paper towel, and season to taste. FRESHEN UP: Halve the avocado and remove the pip. Scoop out the flesh and cut into bite-sized chunks. 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 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. Stack and cover with a tea towel to keep warm. TUCK IN!: Time to assemble your easy peasy tacos! Place some shredded leaves on a soft, buttery roti and spoon over the 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”!

What should be prepared from my kitchen to make Island Holiday Pork Tacos?

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

Island Holiday Pork Tacos

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

Island Holiday Pork Tacos

with a tangy avocado & dried mango salsa

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 50 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

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

Serves 1

CRISPY ONIONS
Place a large pan over a high heat with enough oil to cover the base. When hot, add in ½ 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 paper towel, and season to taste.
FRESHEN UP
Halve the avocado and set aside the half containing the pip for another meal. Scoop the flesh out of the other half and cut into bite-sized chunks. 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 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. Stack and cover with a tea towel to keep warm.
TUCK IN!
Time to assemble your easy peasy tacos! Place some shredded leaves on a soft, buttery roti and spoon over the 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
Avocado - 1
Dried Mango - 20g
Lime - 1
Pork Mince - 150g
Black Beans - 60g
Corn - 50g
NOMU Cajun Rub - 10ml
Cocktail Roti - 4
Green Leaves - 20g
Fresh Chilli - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

CRISPY ONIONS
Place a large pan over a high heat with enough oil to cover the base. When hot, add in ½ 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 paper towel, and season to taste.
FRESHEN UP
Halve the avocado and remove the pip. Scoop out the flesh and cut into bite-sized chunks. 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 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. Stack and cover with a tea towel to keep warm.
TUCK IN!
Time to assemble your easy peasy tacos! Place some shredded leaves on a soft, buttery roti and spoon over the 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
Avocado - 1
Dried Mango - 40g
Lime - 1
Pork Mince - 300g
Black Beans - 120g
Corn - 100g
NOMU Cajun Rub - 20g
Cocktail Roti - 8
Green Leaves - 40g
Fresh Chilli - 1
Fresh Coriander - 8g

Download the Recipe

Serves 3

CRISPY ONIONS
Place a large pan over a high heat with enough oil to cover the base. When hot, add in ½ 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 paper towel, and season to taste. Do this step in batches for the crispiest results.
FRESHEN UP
Halve the avocados and set aside 1 half containing the pip for another meal. Scoop the flesh out of the other halves and cut into bite-sized chunks. 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 3-4 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. Stack and cover with a tea towel to keep warm.
TUCK IN!
Time to assemble your easy peasy tacos! Place some shredded leaves on a soft, buttery roti and spoon over the 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”!

Onions - 2
Avocados - 2
Dried Mango - 60g
Limes - 2
Pork Mince - 450g
Black Beans - 180g
Corn - 150g
NOMU Cajun Rub - 30ml
Cocktail Roti - 12
Green Leaves - 60g
Fresh Chillies - 2
Fresh Coriander - 12g

Download the Recipe

Serves 4

CRISPY ONIONS
Place a large pan over a high heat with enough oil to cover the base. When hot, add in ½ 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 paper towel, and season to taste. Do this step in batches for the crispiest results.
FRESHEN UP
Halve the avocado and remove the pip. Scoop out the flesh and cut into bite-sized chunks. 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 3-4 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. Stack and cover with a tea towel to keep warm.
TUCK IN!
Time to assemble your easy peasy tacos! Place some shredded leaves on a soft, buttery roti and spoon over the 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”!