Pork Carnitas Tacos with Pineapple Salsa and Chipotle Mayo
Fresh and fruity with a little spice sums up these delicious tacos. With a soft grilled tortilla filled with juicy pork, a sweet and crunchy pineapple cucumber salsa and smokey chipotle mayo we think you will find these a crowd pleaser all round.
Number of servings
Ingredients
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4 Pork Medallions
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1 Tbsp Mexican Spice Mix
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1 Lime
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150g Pineapple Pieces
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1 Red Onion
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1 Small Bunch Coriander
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1 Red chilli
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1 Lebanese Cucumber
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3 Tbsp Chipotle Mayo
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6 Flour Tortillas (6in)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
Bowl
1 Prepare Ingredients
Mix the pork with the spice mix. Cut lime into wedges. Finely dice red onion (to taste). Finely chop coriander including stems, reserving a few leaves for garnish. Finely chop red chilli, discarding seeds for less heat. Finely dice cucumber.
Tip! You won't need all of the onion and can save some for another recipe.
2 Make Salsa
Combine the pineapple, cucumber, coriander, red onion and chilli (to taste). Season with a wedge or two of lime and pinch of salt.
3 Cook Pork
Heat a pan over high heat and add a drizzle of oil. Cook the pork quickly to sear, 1-2 minutes. Don't overcrowd the pan or the pork will stew. Allow the meat to rest to allow all the juices to settle rather than ending up all over your chopping board!
4 Heat Tortillas
Heat a grill plate over high heat. Add tortillas, one at a time. Grill for 30 seconds - 1 minute per side, until warmed through.
Tip! You can use a regular frypan to heat your tortillas or pop them in the mircowave for 30 seconds.
5 You Plate It
Load tortillas with pork, salsa and a drizzle of the chipotle mayo. Serve with lime wedges and add a squeeze of juice just before digging in.
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