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One pot wonder
Ready in 10 minutes

Quick Huli-Huli Ground Pork Tacos

with Pineapple Chili Slaw & Avocado Purée

Cooking time

10 minutes




630 /serving

You shouldn’t have to jump through huli hoops to get a quick dinner on the table! This 10-minute marvel looks to Hawaiian foodways for inspiration by showcasing pineapple juice, pineapple chili sauce and our Pacific Islands spice blend (think smoky, sweet and a hint of prickly heat). With a dose of BBQ sauce, the result is a beautifully balanced palate for a tropical taco night. Ladle browned ground pork onto tortillas, along with a crunchy cabbage-carrot slaw and a smoothing layer of puréed avocado.

We will send you:

  • 250g Ground pork
  • 150g Shredded green cabbage
  • 150g Matchstick carrots
  • 15ml Ginger paste
  • 30ml Pineapple juice
  • 30ml BBQ sauce
  • 57g Avocado purée
  • 30ml Pineapple chili sauce
  • 6 Wheat flour tortillas
  • 9g Pacific Islands spices (sugar, paprika, salt, onion, cumin, coriander, mustard, black pepper, cayenne pepper, hickory smoke flavour, dehydrated vegetables, seaweed, ginger, lemongrass)

Contains: Mustard, Wheat

You will need:

Large pan
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
8 g
1410 mg
Total Carb
63 g
16 g
32 g
8 g
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Cook & coat the pork
In a large pan, heat a generous drizzle of oil on medium-high. Sauté the ginger, 30 sec. to 1 min., until fragrant. Add the pork*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the BBQ sauce, ½ the pineapple juice, ½ the pineapple chili sauce and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the pork is coated.
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Make the slaw
Meanwhile, in a large bowl, combine the remaining pineapple juice, pineapple chili sauce and spices, a drizzle of oil and S&P. Add the cabbage and carrots; toss well.
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Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
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Plate your dish
Divide the tortillas between your plates. Spread with the avocado purée. Top with the pork and a spoonful of the slaw. Serve any remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.