Spiced pork tacos with pineapple salsa
serves
4
Spiced pork tacos with pineapple salsa
“Warm the tortillas in a dry hot pan to awaken freshness” - Hayden Quinn.
Ingredients (14)
- 2 sweetcorn cobs, husk and silk removed
- ¼ red cabbage, thinly sliced
- Juice of 1 lime, plus wedges to serve
- 1 tsp ground cumin
- 1 tsp Mexican chilli powder
- 1 tsp dried oregano
- 1/2 cup (80ml) olive oil
- 2 pork fillets (about 800g), trimmed
- 1 small pineapple, skin removed, cored, cut into 12 long wedges
- 12 tortillas, warmed
- 1 cup coriander leaves
To serve
- Sour cream
- Pickled jalapeños
- Hot sauce
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Blanch the corn for 5 minutes in a large saucepan of boiling salted water, then drain.
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2.Combine cabbage and lime juice in a bowl with 1 tsp salt flakes. Set aside.
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3.Heat the barbecue or grill pan to high. Combine spices, oregano, ½ tsp salt flakes and 2 tbs oil in a dish, add pork fillets and turn to coat well. Grill, turning regularly, for 8 minutes or until cooked through. Transfer to a plate, loosely cover with foil and set aside to rest.
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4.Meanwhile, lightly brush corn and pineapple with 1 tbs oil. Grill pineapple for 5 minutes, turning halfway, until charred. Grill corn, turning regularly, for 8 minutes or until lightly charred all over. Cool briefly, then slice off kernels with a sharp knife.
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5.Slice the pork. Spread tortillas with sour cream, top with cabbage, pork, pineapple, corn, jalapeños and coriander and serve with lime wedges and hot sauce.
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