Craving a taco night with a spicy kick? These Sweet Chili Pork Tacos by Chefs Plate feature savoury ground pork cooked with sweet chili sauce and fresh bell peppers, served on warm tortillas with a tangy slaw and a spicy mayo drizzle. It’s a flavour-packed meal that’s as delicious as it is easy to prepare.
Sweet Chili Pork Tacos with spicy mayo drizzle
Ingredients:
- 250 g of Ground Pork
- 6 Flour Tortillas
- ¾ cup of Jasmine Rice
- 1 tbsp of Soy Sauce
- 2 Green Onions
- 1 Sweet Bell Pepper
- 4 tbsp of Sweet Chili Sauce
- 113 g of Red Cabbage, shredded
- 2 tbsp of Spicy Mayo
Directions:
- To a medium pot, add rice and 1 1/4 cups (2 1/2 cups) warm water. Season with salt and bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork, then season with salt. Dress Cabbage
- Meanwhile, to a medium bowl, add 2 tsp (4 tsp) sweet chili sauce, cabbage and 1 tsp (2 tsp) oil. Season with salt. Toss to coat. Prepare Remaining Ingredients.
- Thinly slice green onions, keeping white and green parts separate. Cut pepper into 1/4-inch slices. Cook Pork & Peppers
- In a large non-stick pan, heat 2 tsp (4 tsp) oil over medium-high heat. When the pan is hot, add pork, peppers and green onion whites. Cook for 4-5 min, breaking up pork with a spoon, until no pink remains. Season with salt and pepper. Add soy sauce and remaining sweet chili sauce. Cook for 1-2 min, until sauce reduces. Warm Tortillas
- Wrap tortillas in damp paper towels. Microwave until tortillas are warm and flexible, 30 sec. (TIP: You can skip this step if you don’t want to warm the tortillas!). Plate & Serve
- Serve tortillas topped with some rice, pork and pepper mixture and cabbage. Drizzle with spicy mayo. Sprinkle with half the remaining green onions. To remaining rice, add remaining green onions. Stir to combine. Serve alongside. Enjoy!
