Caribbean Jerk Pork Tacos
with Charred Corn Salsa & Mango Mayo- Wheat
- Gluten
- Eggs
- Soy
Ingredients
1
Cos Lettuce
1
Tomato
1 tin
Sweetcorn
300 g
Pork Loin Steaks
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 tin
Pineapple Slices
1
Lemon
1 sachet
Mild Caribbean Jerk Seasoning
Nutrition Values
Cooking Steps
Remove the outer husk from the corn and using a sharp knife, remove the corn kernels from the cob. TIP: you can do this in a large bowl to stop the kernels flying everywhere! Heat a large frying pan over a medium-high heat. Add the corn kernels and cook for 5-6 minutes or until lightly charred. Remove from the pan and set aside.
While the corn is cooking, cut the pork loin steak into 0.5cm strips. Add the pork to a medium bowl with the mild Carribean jerk seasoning, 1/2 the salt and a drizzle of olive oil. Mix well and set aside
Finely chop the red onion (use suggested amount) and coriander and place in a medium bowl. Juice the lemon to get 1 tbs of juice (for 2 people)/2tbs (for 4 people) and add to the bowl with a good drizzle of olive oil, the remaining salt and a pinch of pepper. TIP: if you don't like raw onion, you can cook it in step 4 with the pork.
Heat a drizzle of olive oil in the same large frying pan over a high heat. Working in batches, cook the jerk pork strips for 1-2 minutes, or until cooked through. Set aside on a plate and cover with foil to keep warm.
Heat the mini flour tortillas in a sandwich press or microwave (place on a plate) for 10 seconds, or until warmed through. Shred the cos lettuce.
Spread a thin layer of the mango mayonnaise over the tortilla. Add the cos lettuce and then the jerk pork. Top with the charred corn salsa. Enjoy!
