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Experience the zesty twist of our Blended Pork and Pineapple Tacos, combining savory pork mince with mushrooms and a fresh pineapple salsa. This simple recipe transforms your mealtime into a fiesta in just 25 minutes, perfect for a lively dinner!
This recipe was supplied by Australian Mushroom Growers Association.
Ingredients
- 250g mushrooms, diced
- 250g pork mince
- 2 tbsp olive oil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 cup water
- 8 taco shells
- Iceberg lettuce, shredded
- PINEAPPLE SALSA
- 1/2 pineapple, peeled, cored and finely diced
- 1 red onion, finely diced
- 1 tbsp chopped mint
- Juice of 1/2 lime
Method
- Preheat the oven to 160℃.
- Place oil in a large frying pan over medium heat. Add the mince to the pan and cook, stirring for 2-3 minutes until starting to brown. Add the diced mushrooms and cook, stirring for a further 2 minutes before adding the spices and salt. Continue cooking for 1-2 minutes until the mushrooms and meat are cooked through.
- Add the water to the pan. Stir to combine then reduce heat to low and and simmer for 5 minutes or until the mixture thickens. Remove from the heat.
- To make the pineapple salsa, combine the chopped pineapple, onion, mint and lime juice in a bowl.
- Place taco shells on a tray and cook in the oven for 5 minutes or until golden and crisp.
- To assemble the tacos, add the shredded lettuce and blended mince to the tacos. Top with the pineapple salsa.