Create this Mexican taco meal with a tasty twist, thanks to this fab filling which combines peaches with pork.
Ingredients
- 1 tsp fennel seeds
- 1 tsp cayenne pepper
- 2 garlic cloves, finely chopped
- 1/4 cup (60ml) olive oil
- 4 x 140g pork loin medallions
- 1/2 tsp caster sugar
- 1 tbs apple cider vinegar
- 1 1/2 cups (100g) shredded red cabbage
- 8 mini tortillas
- 2 peaches, stones removed, thinly sliced
- 1/3 cup (80g) creme fraiche or sour cream
- Coriander leaves, to serve
Method
- Step 1To make the marinade, combine the fennel seeds, cayenne pepper, garlic and oil. Season with salt. Rub over the pork and set aside for 15 minutes to marinate.
- Step 2Meanwhile, combine sugar and apple cider vinegar, then toss with the cabbage and set aside until ready to serve.
- Step 3Place a large frypan over medium heat. Add pork and cook for 4 minutes each side or until cooked through.
- Step 4Transfer to a plate and set aside to rest, loosely covered with foil, for 3 minutes, then thinly slice.
- Step 5To serve, fill each tortilla with cabbage, pork and peach. Drizzle over the creme fraiche and top with coriander leaves.
- Low carb
- Low sugar
- Lower gi
Nutrition
2598 kj
Energy
27.7g
Fat Total
6.3g
Saturated Fat
3g
Fibre
47.1g
Protein
9mg
Cholesterol
654mg
Sodium
8g
Carbs (sugar)
47.3g
Carbs (total)
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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