RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
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
PUTTING IT ALL TOGETHER:
Blanch the corn for 5 minutes in a large saucepan of boiling salted water, then drain.
Combine cabbage and lime juice in a bowl with 1 tsp salt flakes. Set aside.
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.
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.
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.