Pork tacos with grilled corn salsa
6
Points®
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 cob(s), large, in husks
Red capsicum
1 small, quartered, seeds and membrane removed
Olive oil
1 tbs
Pork medallion or loin steak, raw
400 g, (buy 4 x 100g)
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.
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