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Photo of Pork tacos with grilled corn salsa by WW

Pork tacos with grilled corn salsa

8 - 11
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Kick back on a Friday with these terrific tacos that are perfect for the whole family.

Ingredients

Corn

2 individual, in husks

Red capsicum

1 small, quartered, seeds and membrane removed

Olive oil

1 tbs

Trimmed pork medallion steak

320 g, (Buy 4 x 100g), fat trimmed

Taco seasoning

35 g, fajita variety

Fresh green chilli

1 whole, chopped

Fresh coriander

⅓ cup(s), chopped

Canned red kidney beans, rinsed, drained

300 g

Lime juice

2 tbs

Corn tortilla

208 g, (8 x 26g)

Extra light sour cream

60 ml, (1/4 cup)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: 2 cups mixed salad leaves, shredded carrot and chopped avocado.

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