Spiced pork tacos with corn salsa
Canned corn kernels in brine, rinsed, drained
1 can(s), 420g size can, (1 x 420g can)
4 individual, green, thinly sliced
Lean pork leg steak
450 g, (buy 500g), fat trimmed, thinly sliced
1 tsp, Mexican
8 regular, (8 x 14g tacos)
Light sour cream
⅓ cup(s), (80ml)
3 cup(s), shredded, (180g)
1 x 3 second spray(s)
- Combine corn and shallots. Season with salt and freshly ground black pepper.
- Toss pork in chilli powder to coat. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork in batches for 2-3 mins or until browned. Remove from pan.
- Heat tacos following packet instructions. Fill tacos with lettuce, pork mixture, corn salsa and sour cream.