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Pork al pastor tacos

Name: Pork al pastor tacos
Cook time: 20 min
Yield: 1
Cuisine: Central America

with cumin slaw and pineapple salsa

Ready in around 20 mins

RECIPE FACT:

Tacos al pastor were created in Mexico by Lebanese immigrants in the 1930’s.

Nutritional Info:

Energy: 2,585kJ (618kcal)
Protein: 38g
Carbohydate: 50g
Sugars: 18g
Fat, total:28g
Saturated:6g
Sodium:967mg
Contains:Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE PINEAPPLE SALSA AND SLAW:
Using half the shallot, peel and finely dice then place in a small bowl. Roughly dice the pineapple and add to the bowl. Pick the coriander leaves and set aside. Finely chop the stalks and add to the pineapple. Season with salt and pepper, drizzle with oil and toss to combine. Place the coleslaw into a salad bowl. Add the spiced pepitas, pour in the cumin dressing and toss to combine.
2. TO HEAT THE TORTILLAS:
Place a non-stick frying pan over a medium-high heat. Open the pack of wholemeal tortillas. Once hot, add a wholemeal tortilla and cook for 20-30 secs each side until soft and warmed through. Remove from the pan onto a plate, cover and keep warm with tin foil. Repeat until all the tortillas are heated.
3. TO COOK THE AL PASTOR PORK:
Spray the non-stick frying pan with oil and place back over a medium-high heat. Once hot, add the al pastor pork medallions, season with salt and cook for 1-2 mins each side – a little longer if your medallions are on the thicker side. Remove from the pan, cover and allow to rest for 1-2 mins before slicing into 1 cm slices against the grain.
TO SERVE:
Place a tortilla onto a plate, dollop with avocado crema and using the back of a spoon smear over the tortilla. Add a spoonful of cumin and lime slaw and top with al pastor pork slices, pouring over any resting juices. Spoon over the pineapple salsa and top with coriander leaves. Serve any remaining ingredients on the side.