These spice-rubbed pork tacos offer flavour in every mouthful. Served with pineapple, chilli and coriander, the freshness really shines through in this winning dish that’s sure to become a family favourite.
How long will it take?
What’s the serving size?
What do I need?
For the Pork
500 g pork loin steaks, cut into 1 centimetre-wide strips
½ tbsp chilli powder
1 tsp garlic powder
1 tsp ground cumin
1 tsp brown sugar
½ tsp salt
½ tsp dried oregano
½ tsp paprika
½ tsp onion powder
½ tsp ground coriander
¼ tsp pepper
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lime juice
½ large pineapple, cored and diced
1 red chilli, seeded and finely diced
1 tbsp coriander leaves, plus extra to serve
½ tbsp olive oil
8 small tortillas
Lettuce leaves, roughly chopped
How do I make it?
Pat pork with paper towel to remove excess moisture. Add all spices to a large bowl and mix to combine. Place pork into the bowl and use your hands to rub the spice mixture over all surfaces of the pork until it is evenly coated.
Heat olive oil in a large frying pan over medium-high heat. Add pork and cook for 4 minutes, turnings to brown on all sides. Add vinegar and lime juice to the pan and cook until evaporated. Remove from heat, place on a plate and cover with foil to keep warm.
Add pineapple, chilli and 1 tablespoon coriander leaves to a bowl, season and toss to combine. Set aside.
Heat olive oil in a small frying pan over high heat. Cook tortillas, 1 at a time, until browned on each side. Add extra oil to the pan if needed.
To serve, top tortillas with lettuce, pork and pineapple mixture and garnish with extra coriander. Serve with your favourite salsa.