Pork tacos with grilled corn salsa
2 individual, in husks
1 small, quartered, seeds and membrane removed
Trimmed pork medallion steak
320 g, (Buy 4 x 100g), fat trimmed
35 g, fajita variety
Fresh green chilli
1 whole, chopped
⅓ cup(s), chopped
Canned red kidney beans, rinsed, drained
208 g, (8 x 26g)
Extra light sour cream
60 ml, (1/4 cup)
- Place corn (in husk) on a plate. Cook in microwave on high (100%) for 2 minutes. Cool slightly. Cut ends off corn and remove husks and silk. Rub corn and capsicum with half the oil.
- Preheat a chargrill on medium-high. Cook corn and capsicum, turning occasionally, for 5 minutes or until lightly charred. Transfer to a chopping board. Rub pork with the remaining oil and sprinkle with the spice mix. Cook for 2-3 minutes each side or until cooked through.
- Meanwhile, cut kernels from corn. Finely chop capsicum. Place corn and capsicum in a bowl with chilli, coriander, kidney beans and lime juice. Season. Toss to combine.
- Thinly slice the pork. Heat tortillas following packet instructions. Place tortillas on serving plates and divide corn salsa along centre of tortillas. Top with pork and sour cream. Roll to enclose filling.