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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
These New Zealand pork tacos are the perfect recipe for even the fussiest of eaters and are a tasty source of iron.
Warm tortillas
Sides - choose your own from the options below
2 cups iceberg lettuce, shredded
1 cup red cabbage, shredded
1 large carrot, peeled & grated
1 red capsicum, finely sliced
3/4 cup corn kernels
1/4 cup coriander leaves
1/4 cup grated cheese
1 jalapeño chilli, finely chopped
Tomato salsa
1/2 punnet cherry tomatoes, quartered
2 Tbsp fresh coriander, finely chopped
1/4 small red onion
Juice of 1/2 lime
1 Tbsp olive oil
Salt and pepper
Guacamole
2 ripe avocados
2 Tbsp fresh coriander, finely chopped
Juice of 1/2 lime
Salt and pepper
Pickled red onion
1/2 red onion
1/4 cup white vinegar
Dressing
1 cup quality mayonnaise
1 lime, zested & juiced
2 Tbsp olive oil
1 tsp smoked paprika
1/2 cup Mexican salsa sauce
Warm tortillas
Sides - choose your own from the options below
2 cups iceberg lettuce, shredded
1 cup red cabbage, shredded
1 large carrot, peeled & grated
1 red capsicum, finely sliced
3/4 cup corn kernels
1/4 cup coriander leaves
1/4 cup grated cheese
1 jalapeño chilli, finely chopped
Tomato salsa
1/2 punnet cherry tomatoes, quartered
2 Tbsp fresh coriander, finely chopped
1/4 small red onion
Juice of 1/2 lime
1 Tbsp olive oil
Salt and pepper
Guacamole
2 ripe avocados
2 Tbsp fresh coriander, finely chopped
Juice of 1/2 lime
Salt and pepper
Pickled red onion
1/2 red onion
1/4 cup white vinegar
Dressing
1 cup quality mayonnaise
1 lime, zested & juiced
2 Tbsp olive oil
1 tsp smoked paprika
1/2 cup Mexican salsa sauce
Shred, slice and grate your vegetables, placing each in a small dish.
For added flavour, put the corn kernels in a hot, dry cast iron pan, stirring occasionally until they become slightly charred and fragrant.
Grate the cheese and finely dice the jalapeño and coriander.
Remember, it's up to you which sides you want to serve.
Tomato salsa
Quarter the cherry tomatoes and place in a small bowl. Chop the coriander leaves and stalks and add to the bowl along with the lime juice and olive oil. Add salt and pepper to taste.
Guacamole
Carefully halve the avocados, disposing of the stones. Squeeze the flesh out into a small bowl and mash with a fork to get most of the lumps out. Add the coriander, lime juice and a pinch of salt and freshly cracked pepper. Adjust the seasoning to taste.
Pickled red onion
Slice the red onion very finely and place in a small dish. Pour over the vinegar to cover the onion and leave to marinate while you cook the pork.
Whisk the dressing ingredients together in a bowl.
Season your pork with salt and pepper. Heat your barbecue or frypan to a medium-high heat and oil the surface.
Place the pork chops on the grill or pan and cook for 6 minutes on the first side. Flip the pork over and cook for a further 2 minutes on the other side. Remove from the heat and rest for at least 2 minutes.
After the pork has rested, finely slice each steak cutting against the grain.
Preheat air fryer to 200°C. Cook for 12 minutes, and flip after 6 minutes. Rest for 2 mins before serving.
This dish is best served up in a number of small dishes and ramekins so everyone around the table can build their own tacos using the ingredients that they enjoy.
These New Zealand pork tacos are the perfect recipe for even the fussiest of eaters and are a tasty source of iron.
4 x lean New Zealand pork sirloin steaks (approx. 150g each)
Warm tortillas
Sides - choose your own from the options below
2 cups iceberg lettuce, shredded
1 cup red cabbage, shredded
1 large carrot, peeled & grated
1 red capsicum, finely sliced
3/4 cup corn kernels
1/4 cup coriander leaves
1/4 cup grated cheese
1 jalapeño chilli, finely chopped
Tomato salsa
1/2 punnet cherry tomatoes, quartered
2 Tbsp fresh coriander, finely chopped
1/4 small red onion
Juice of 1/2 lime
1 Tbsp olive oil
Salt and pepper
Guacamole
2 ripe avocados
2 Tbsp fresh coriander, finely chopped
Juice of 1/2 lime
Salt and pepper
Pickled red onion
1/2 red onion
1/4 cup white vinegar
Dressing
1 cup quality mayonnaise
1 lime, zested & juiced
2 Tbsp olive oil
1 tsp smoked paprika
1/2 cup Mexican salsa sauce
Shred, slice and grate your vegetables, placing each in a small dish.
For added flavour, put the corn kernels in a hot, dry cast iron pan, stirring occasionally until they become slightly charred and fragrant.
Grate the cheese and finely dice the jalapeño and coriander.
Remember, it's up to you which sides you want to serve.
Tomato salsa
Quarter the cherry tomatoes and place in a small bowl. Chop the coriander leaves and stalks and add to the bowl along with the lime juice and olive oil. Add salt and pepper to taste.
Guacamole
Carefully halve the avocados, disposing of the stones. Squeeze the flesh out into a small bowl and mash with a fork to get most of the lumps out. Add the coriander, lime juice and a pinch of salt and freshly cracked pepper. Adjust the seasoning to taste.
Pickled red onion
Slice the red onion very finely and place in a small dish. Pour over the vinegar to cover the onion and leave to marinate while you cook the pork.
Whisk the dressing ingredients together in a bowl.
Season your pork with salt and pepper. Heat your barbecue or frypan to a medium-high heat and oil the surface.
Place the pork chops on the grill or pan and cook for 6 minutes on the first side. Flip the pork over and cook for a further 2 minutes on the other side. Remove from the heat and rest for at least 2 minutes.
After the pork has rested, finely slice each steak cutting against the grain.
Preheat air fryer to 200°C. Cook for 12 minutes, and flip after 6 minutes. Rest for 2 mins before serving.
This dish is best served up in a number of small dishes and ramekins so everyone around the table can build their own tacos using the ingredients that they enjoy.
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