Mexican pork tacos with avocado salsa
1 x 3 second spray(s)
lean pork fillet
360 g, fat trimmed, halved lengthways
1 tsp, Mexican
135 g, (12 regular)
½ medium, cut into 1cm pieces
2 individual, thinly sliced
1 small, finely chopped
½ cup(s), roughly chopped
3 cup(s), chopped
- Preheat oven to 180°C or 160°C fan-forced.
- 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.
- 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.
- Divide rocket among taco shells. Serve topped with pork and avocado salsa.