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