Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1kg boned pork shoulder
- 1 tablespoon olive oil
- 1/4 cup plain flour
- 2 cups Massel chicken style liquid stock
- 1/2 cup sparkling apple juice
- 1 dried bay leaf
- 10 jumbo taco shells
- 1 Lebanese cucumber
- 1 small red chilli, seeded, thinly sliced
- 1/2 cup fresh coriander leaves
- 1/2 cup bottled mild tomato salsa
Method
- Step 1Preheat oven to 160°C/140°C fan-forced. Combine paprika, coriander, cumin, cayenne pepper, sea salt and black pepper in a small bowl. Place pork on a large board. Rub all over with spice mixture.
- Step 2Heat oil in large, heavy-based, flameproof casserole dish over medium-high heat. Add pork. Cook, turning occasionally, for 8 to 10 minutes or until browned all over. Transfer to a plate.
- Step 3Add flour to dish. Cook, stirring, for 2 minutes. Gradually stir in stock and apple juice until combined. Add bay leaf. Bring to the boil. Add pork. Cover. Transfer to oven. Bake for 3 hours or until pork is tender, turning pork halfway through cooking.
- Step 4Remove pork from dish and transfer to a board. Place dish over medium-high heat. Bring to the boil. Simmer, uncovered, for 15 minutes or until thickened.
- Step 5Meanwhile, remove and discard rind and fat from pork. Shred meat. Return pork to dish. Cook, stirring occasionally, for 5 minutes or until heated through.
- Step 6Heat shells following packet directions. Using a vegetable peeler, cut cucumber into long thin ribbons. Combine cucumber, chilli and coriander in a bowl. Divide pork mixture evenly between shells. Top with cucumber mixture. Drizzle with salsa. Serve.
- Low carb
- Low kilojoule
Nutrition
1167 kj
Energy
10g
Fat Total
3.3g
Saturated Fat
1.9g
Fibre
18.4g
Protein
40mg
Cholesterol
630mg
Sodium
27.5g
Carbs (total)
All nutrition values are per serve
Notes
We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.
You can use white corn or wholemeal tortillas instead of flour.
Nutritional information is per taco.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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