SPICED PORK TACOS W/ PINEAPPLE SALSA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

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

TO SERVE

Sour cream

Pickled jalapeños

Hot sauce

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.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

---

MORE MEXICAN FLAVOURS