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Lettuce tacos with pork and almonds with pickled onion and sriracha mayonnaise

Lettuce tacos with pork and almonds with pickled onion and sriracha mayonnaise

These light lettuce tacos combine sautéed pork in a savory soy sauce with crunchy almonds, grated carrot and pickled red onion. They are finished with fresh chopped mint and a spicy sriracha mayonnaise, offering a contrast of textures and flavors.

  • Servings: 2
  • Prep: 10 min
  • Cook: 20 min

Ingredients

  • 250 grams minced pork
  • 2 units lettuce heart
  • 5 g sriracha sauce
  • 30 grams mayonnaise
  • 2.5 g mint, chopped
  • 20 ml soy sauce
  • 0.5 units red onion
  • 15 grams sliced almond
  • 2 units carrot, grated
  • 3 teaspoons red wine vinegar
  • 1 clove garlic, chopped
  • 1 teaspoon flour
  • 50 ml water
  • 1 teaspoon pickling salt

Instructions

  1. Peel the red onion, cut it in half and slice it into thin strips. In a bowl, combine the onion with the red wine vinegar and pickling salt. Stir and let it rest while you prepare the rest.
  2. Heat a pan over medium heat without oil. Toast the sliced almonds for 1–2 minutes until they begin to brown; remove and set aside. Peel and grate the carrot. Chop the mint and the garlic.
  3. In the same pan, add a drizzle of olive oil and heat over medium heat. Sauté the grated carrot for 1–2 minutes. Add the pork and crumble it with a spatula. Cook for 4–5 minutes until it starts to brown. Season with salt and pepper to taste.
  4. In a small bowl, combine the soy sauce, flour and water. Whisk until there are no lumps. When the meat is browned, add this mixture to the pan and cook over medium heat for 2 minutes, stirring, until the sauce reduces.
  5. Remove the pan from the heat, add most of the toasted almonds (reserve a few for garnish) and mix well. In a separate bowl, combine the mayonnaise with the sriracha to taste.
  6. Separate the leaves from the lettuce hearts and place them on a tray or plate. Distribute the meat and almond mixture over the leaves. Add spoonfuls of the sriracha mayonnaise. Garnish with the pickled onion, chopped mint and reserved almonds.

Nutrition (per serving)

  • Calories: 594 kcal
  • Protein: 38 g
  • Carbohydrates: 16 g
  • Fat: 42 g
  • Fiber: 4 g