Spiced Pork Tacos

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SERVES FOUR
PREP TIME: 30 MINS
COOK TIME: 30 MINS

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Ingredients

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FOR THE SPICED PORK

500G PORK MINCE

1 BROWN ONION, DICED (SOME RESERVED FOR SERVING)

1/4 CUP TOMATO PASTE

1 TBSP SWEET PAPRIKA

2 TSP CUMIN

1 TSP CHILLI POWDER

PINCH SALT (TO TASTE)

2 TSP EXTRA VIRGIN OLIVE OIL

FOR THE AVOCADO CREAM

1 RIPE AVOCADO

3/4 BUNCH CORIANDER

1 JALAPEÑO, ROUGHLY CHOPPED AND OPTIONALLY DE-SEEDED

PINCH SALT

JUICE 2 LIMES

1 TBSP VINEGAR

SPLASH WATER

DRIZZLE HONEY

FOR THE CABBAGE

1 1/2 TO 2 CUPS RED CABBAGE, SLICED THINLY ON MANDOLINE

GENEROUS PINCH SALT

SPLASH OF VINEGAR AND WATER

FOR THE TACOS

WHITE CORN TORTILLAS

1 TBSP PICKLED RED CABBAGE

2 TSP AVOCADO CREAM, PER TACO

TORN CORIANDER LEAVES

FRESH LIME TO SERVE

SPRINKLE RESERVED DICED ONION

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Utensils

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LARGE FRY PAN

BLENDER

SHARP KNIVES

MANDOLINE

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Method

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1. PLACE ALL INGREDIENTS FOR THE AVOCADO CREAM IN A BLENDER AND BLITZ UNTIL SMOOTH AND CREAMY. ADD A LITTLE MORE VINEGAR OR WATER TO THIN/BLEND IF NEEDED. ADD SALT TO TASTE. SET ASIDE IN FRIDGE

2. SLICE CABBAGE THINLY ON A MANDOLINE AND SET ASIDE IN BOWL. TOSS WITH SALT, VINEGAR AND A SPLASH OF WATER TO DRAW LIQUID AND BEGIN PICKLING. SET ASIDE FOR MIN 20 MINUTES

3. IN A FRY PAN OVER MEDIUM HEAT, DRIZZLE EVOO BEFORE SAUTÉING ONIONS FOR A COUPLE OF MINUTES UNTIL FRAGRANT AND STARTING TO SWEAT. ADD YOUR TOMATO PASTE, COOKING OFF FOR A MINUTE OR SO TO DEEPEN COLOUR AND FLAVOUR

4. ADD YOUR PORK MINCE, USING A WOODEN SPOON TO BREAK APART AS IT COOKS. ADD SPICES AND CONTINUE COOKING UNTIL THE MINCE STARTS TO BROWN AND CRISP UP (AROUND 7-8 MINS). TURN OFF HEAT AND SET ASIDE

5. TOAST YOUR CORN TORTILLAS OVER THE FLAME OR IN A FRY PAN FOR 30 SECONDS EACH SIDE. REMOVE FROM HEAT AND PLACE ON A PLATE COVERED WITH A TEA TOWEL TO KEEP WARM. REPEAT WITH ALL TORTILLAS

6. TO ASSEMBLE, FIRST ADD SOME PICKLED RED CABBAGE TO EACH TACO. FOLLOW WITH A SPOONFUL OF THE SPICED PORK AND A DRIZZLE OF AVOCADO CREAM (I OPTED TO PIPE MINE). FINISH WITH A SPRINKLE OF THE RESERVED DICED ONION, TORN CORIANDER LEAVES AND FRESH LIME CHEEKS (OR WEDGES) — ENJOY!

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