Smoky Pork Tacos with Slaw

Nutrition per serve

Ingredients

• 1pcs avocado
• 300g corn kernels
• 300g red cabbage
• 1pcs capsicum
• 1pcs lime
• 600g lean pork mince
• 20g Tex-Mex seasoning
• 100g smoky barbecue sauce
• 100g smoked cheddar
• 2pcs flour tortillas
• 15ml extra virgin olive oil
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe. (To speed up ripening process, put the avocado in a paper bag with a banana and close loosely, then leave on the kitchen bench for a day or two.) Finely chop the avocado. Drain and rinse the corn. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the capsicum. Finely grate the lime zest, then juice.
2. Step 2 — Make salsa
   Combine the avocado, corn, lime zest and 1 tsp lime juice in a bowl and season with salt and pepper.
3. Step 3 — Make slaw
   Combine the remaining lime juice and 1 tbs extra virgin olive oil in a large bowl and season with salt and pepper. Add the cabbage and toss to coat. Preheat the grill to high.
4. Step 4 — Cook pork filling
   Heat 1 tbs olive oil in a large frypan over medium-high heat. (You'll need an ovenproof handle for the grill. If you don't have one, wrap the handle with a double layer of foil.) Cook the capsicum and pork mince, breaking up lumps of mince with a spoon, for 3-4 mins until browned. Add the Tex-Mex seasoning and barbecue sauce and cook, stirring, for 30 secs or until combined.
5. Step 5 — Grill cheese
   Remove the pan from the heat. Coarsely grate the cheese over the filling, then grill for 3-4 mins until the cheese is melted and bubbling.
6. Step 6 — Warm tortillas and serve
   Put half the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see cooking tip). Repeat with the remaining tortillas. Serve the cheesy pork filling, salsa, slaw and tortillas at the table.

Allergens

Sulphites, Milk, Gluten, Wheat