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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!
Make it a Mexican fiesta in the flat tonight. Super quick, delicious and easy for even the most beginner of cooks
1 red onion, cut into eighths
2 red capsicums, cut into 1cm slices
2 yellow capsicums, cut into 1cm slices
4 tbsp olive oil
1 tsp ground cumin
1/2 tsp paprika
1 tsp ground coriander
1/2 tsp salt and pepper
6 large flour tortillas
Lettuce, shredded
Tomato, diced
Cucumber, diced
Avocado, smashed
Sour cream
1 red onion, cut into eighths
2 red capsicums, cut into 1cm slices
2 yellow capsicums, cut into 1cm slices
4 tbsp olive oil
1 tsp ground cumin
1/2 tsp paprika
1 tsp ground coriander
1/2 tsp salt and pepper
6 large flour tortillas
Lettuce, shredded
Tomato, diced
Cucumber, diced
Avocado, smashed
Sour cream
Place the sliced NZ pork schnitzel, sliced capsicum and red onion in a bowl. Add the ground cumin, paprika, ground coriander and salt and pepper, and mix until well coated.
In a large pan, heat some olive oil before adding the pork and vegetable mixture. Cook on medium-high heat for 10-15 minutes – stirring continuously so not to burn the meat.
In a separate pan, add a little olive oil and fry the tortillas for 30 seconds either side – just enough to warm them through.
Top each tortilla with the cooked pork and vegetable mix, and finish with your favourite toppings and sauces
Make it a Mexican fiesta in the flat tonight. Super quick, delicious and easy for even the most beginner of cooks
500g New Zealand pork schnitzel, cut into 1cm slices
1 red onion, cut into eighths
2 red capsicums, cut into 1cm slices
2 yellow capsicums, cut into 1cm slices
4 tbsp olive oil
1 tsp ground cumin
1/2 tsp paprika
1 tsp ground coriander
1/2 tsp salt and pepper
6 large flour tortillas
Lettuce, shredded
Tomato, diced
Cucumber, diced
Avocado, smashed
Sour cream
Place the sliced NZ pork schnitzel, sliced capsicum and red onion in a bowl. Add the ground cumin, paprika, ground coriander and salt and pepper, and mix until well coated.
In a large pan, heat some olive oil before adding the pork and vegetable mixture. Cook on medium-high heat for 10-15 minutes – stirring continuously so not to burn the meat.
In a separate pan, add a little olive oil and fry the tortillas for 30 seconds either side – just enough to warm them through.
Top each tortilla with the cooked pork and vegetable mix, and finish with your favourite toppings and sauces
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