Get your Mexican fix with this super tasty pork taco recipe. The lightly spiced free range pork is thinly sliced, grilled and served with a cabbage, corn and aioli slaw. All wrapped in corn tortillas and finished off with pineapple pieces sauce for a sweet kick.

30 Minutes. Taco night just got a whole lot better.

Serves 2.

2 x 200g free range pork steaks
250g – 300g green cabbage
4cm circle of pineapple
1 tablespoon smoky paprika
1/2 tablespoon caster sugar
1 cob corn
6 x 6 inch tortillas
1 lime
1 tablespoon (25g) aioli
2 sprigs coriander

Preheat oven & marinate pork
Preheat oven to 150ºc to heat tortillas (microwave can also be used). Slice pork into 0.5cm strips. Combine pork with smoky paprika and caster sugar, a drizzle of olive oil, salt and pepper. Mix well and set aside.

Prepare slaw & pineapple
Bring a pot of salted water to boil. Once boiling, cook corn for 6 minutes. Drain then cut off kernels. Slice cabbage as finely as possible (use a mandolin if you have one). Combine cabbage and corn in a bowl with aioli, juice of half the lime and season with salt. Set aside.

Remove skin from pineapple and finely dice. Set aside.

Cook pork & heat tortillas
Bring a fry pan to a high heat with a drizzle of olive oil. Add the pork and sauté for 2 minutes on each side. Remove from pan. Squeeze over juice of the remaining lime.

Wrap tortillas in foil and place in oven for 5 minutes or in the microwave for 15 seconds.

To serve
Place bowls of pork, slaw and pineapple in middle of the table. Divide tortillas between serving plates. Top with coriander.

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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October 19, 2016 by Timothy Ryder
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