Hot 'n' sour street-style tacos
You don't need to fly halfway round the world to enjoy Mexican street food – make your own at home.
1/2 tbsp orange juice
1 onion, chopped
1/2 tbsp ground chilli or chilli powder
Pinch cinnamon
450g pork loin, sliced into 1cm rounds
Salt and pepper
1 avocado, pitted and peeled
1 cup store-bought salsa
2 thick slices pineapple
8 corn tortillas, warmed
1 handful coriander, chopped
Lime wedges
Ingredients
2 tbsp white vinegar1/2 tbsp orange juice
1 onion, chopped
2 garlic cloves, chopped
2 tbsp smoked jalapeño chipolte sauce (available in delicatessens or from Prime Quality Meats)1/2 tbsp ground chilli or chilli powder
Pinch cinnamon
450g pork loin, sliced into 1cm rounds
Salt and pepper
1 avocado, pitted and peeled
1 cup store-bought salsa
2 thick slices pineapple
8 corn tortillas, warmed
1 handful coriander, chopped
Lime wedges
Method
MINUTES 1-5
Prepare the marinade
In a food processor or blender, blend the first seven ingredients to a puree and pour the mixture into a large zip-close bag. Season the pork slices with salt and pepper and add them to the bag. Refrigerate for at least an hour (and up to four) before cooking.
Minutes 6-10
Pimp the salsa
When you're ready to cook, preheat a grill pan or barbecue on high. In a small mixing bowl, mash the avocado to a coarse paste. Then stir in the salsa to form a thick sauce. Set aside.
MINUTES 11-20
Cook the pork
Remove the meat from the marinade and cook until browned and firm; 2-3 minutes on each side. Meanwhile, cook the pineapple until light grill marks develop; again 2-3 minutes a side. Fold the tortillas and fill them with pork and pineapple; add salsa and coriander and serve with lime wedges.Notes
Makes 4 servings
2068kJ, 37g protein, 41g carbohydrates (8g fibre), 20g fat, 350mg sodium
