Spicy Pork Fillet and Apple Slaw Tacos

Nutrition per serve

Ingredients

• 1clove garlic
• 10g Mexican seasoning
• 400g pork fillet
• 1pcs carrot
• 200g cabbage
• 1bunch coriander
• 1pcs granny smith apple
• 6pcs flour tortillas
• 50g aioli mayonnaise
• 20g chipotle in adobo sauce
• 15ml olive oil
• 15ml extra virgin olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Marinate pork
   Crush or finely chop the garlic. Put the garlic, half the Mexican seasoning* and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat.
2. Step 2 — Chargrill pork
   Heat a chargrill pan over medium-high heat until hot. Cook the pork, turning every 5 mins, for 20-22 mins until charred and just cooked through. Remove from the pan and rest for 5 mins. Reserve the pan.
3. Step 3 — Prep ingredients
   Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly shred the cabbage with a sharp knife or mandoline. Pick the coriander leaves, discarding the stems. Reserve half the coriander for the salad, then finely chop the remainder.
4. Step 4 — Make slaw
   Put 1 tbs extra virgin olive oil and 2 tsp white wine vinegar in a large bowl, season with salt and pepper and whisk to combine. Thinly slice the apple lengthwise. Add the apple, carrot, cabbage and coriander leaves to the dressing and toss to combine. Taste, then season with salt and pepper.
5. Step 5 — Chargrill tortillas
   Heat the reserved pan over high heat until hot. Cook the tortillas, one at a time, for 30 secs each side or until warmed through. Cover with a clean tea towel to keep warm.
6. Step 6 — Prep mayo and serve
   Put the aioli, chipotle and chopped coriander in a bowl and stir to combine (see cooking tip). Slice the pork. Divide the tortillas among plates and spread with the chipotle mayo. Fill the tortillas with the pork and slaw and fold in half to serve.

Allergens

Sulphites, Gluten, Wheat, Egg