Photo of Mexican pork tacos with avocado salsa by WW

Mexican pork tacos with avocado salsa

9
9
9
SmartPoints® value per serving
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)

lean pork fillet

360 g, fat trimmed, halved lengthways

chilli powder

1 tsp, Mexican

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.

Notes

TIP: To heat tacos on a barbecue, wrap in foil and cook for 2–3 minutes over the grill section until warm. You can also cook the pork in a frying pan. Lightly spray a medium non-stick frying pan with oil and heat over medium-high. Cook following instructions in step 2.

Start eating better than ever!