Pork banh mi tacos

Try this tasty Mexican and Vietnamese cuisine mash-up of pork banh mi and tacos for a high-protein and fibre meal.

Serves: 4

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

3 large carrots
500g extra-lean pork mince
1 lemongrass stem, trimmed, finely chopped
1 long red chilli, deseeded, finely chopped, plus extra sliced chilli to serve
2 tablespoons chopped fresh coriandercilantroX, plus extra leaves to serve
2 tablespoons chopped fresh mint, plus extra leaves to serve
2 tablespoons rice wine vinegar
1 tablespoon caster sugar
1 red onion, thinly sliced
8 x 26g soft tacos, warmed
1 cos lettuce, shredded
150g snow peas, thinly sliced
1 avocado, mashed

Instructions

Stay Awake

1 Peel and finely grate 1 carrot. Combine with the mince, chilli, coriander and mint in a large bowl. Roll scant tablespoons of the mixture into meatballs.

2 Combine vinegar, sugar and pinch of salt in a medium bowl. Add the onion, stir to combine. Pickle for 10 minutes. Drain.

3 Heat a large non-stick frying pan on medium-high heat. Cook meatballs, turning, for 8 minutes.

4 Peel remaining carrots into ribbons. Fill tacos with lettuce, snow peas, carrot, meatballs and some pickled onion. Top with a dollop of avocado and sprinkle with extra herbs and chilli.

HFG tip

When shopping, look for extra-lean pork mince with 5% or less fat.

Nutrition Info (per serve)

Calories 482 cal

Kilojoules 2024 kJ

Protein 37.3 g

Total fat 17.1 g

Saturated fat 4.5 g

Carbohydrates 39.4 g

Sugar 10.9 g

Dietary fibre 10.4 g

Sodium 560 mg

Calcium 103 mg

Iron 3.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.