Mexican pork tacos with avocado salsa
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Mince is often a favouite taco filler but lean pork packs a tasty punch!
Ingredients
Oil spray
1 x 3 second spray(s)
Pork fillet or tenderloin, raw
360 g, fat trimmed, halved lengthways
Chilli powder
1 tsp, Mexican
Hard taco shell
135 g, (12 regular)
Avocado
½ medium, cut into 1cm pieces
Green shallot(s)
2 individual, thinly sliced
Red capsicum
1 small, finely chopped
Fresh coriander
½ cup(s), roughly chopped
Lemon juice
1 tbs
Olive oil
2 tsp
Rocket
3 cup(s), chopped
Instructions
1
Preheat oven to 180°C or 160°C fan-forced.
2
Preheat a chargrill or barbecue over medium-high heat. Lightly spray pork with oil and sprinkle with chilli. Cook, turning occasionally, for 10–12 minutes or until browned all over and cooked through. Transfer to a plate. Cover to keep warm. Allow pork to rest for 5 minutes before slicing thinly.
3
Meanwhile, place tacos on a baking tray and heat following packet instructions (see note). Place avocado, shallots, capsicum, coriander, juice and oil in a medium bowl. Season with salt and pepper. Toss salsa to combine.
4
Divide rocket among taco shells. Serve topped with pork and avocado salsa.
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