Protein Swap | Ground Pork Bánh Mì Tacos
with Hoisin Mayo & Marinated Veg
Cooking time
10 minutes
Servings
2/4
Calories
1040 /serving
Enjoy two international food favourites in one fabulous meal. For the format, we turn to Mexico’s trusty tacos built on warmed wheat tortillas. For the filling, we’re looking to Vietnamese bánh mì sandwiches for sesame-spiced pork, flavoured mayo and veggies marinated in rice vinegar.
We will send you:
- 250g Canadian-raised lean ground pork
- 100g Matchstick carrots
- 15ml Minced garlic
- 3 Cucumbers
- 30ml Rice vinegar
- 60ml Mayonnaise
- 30ml Hoisin sauce
- 6 Wheat flour tortillas
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
68 g
Saturated Fat
11 g
Sodium
1930 mg
Total Carb
73 g
Sugars
17 g
Protein
35 g
Fibre
4 g
Preparation
Cook the beef
- In a medium pan, heat a generous drizzle of oil on medium-high.
- Add the beef* and ⅔ of the garlic; season with ½ the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Warm the tortillas
- Meanwhile, wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Make the marinated vegetables
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the cucumbers and carrots; toss well.
Make the hoisin mayo
- In a small bowl, combine the mayo, hoisin, remaining garlic, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the hoisin mayo.
- Top with the beef and a spoonful of the marinated vegetables.
- Serve the remaining marinated vegetables on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
