Take your tastebuds on a holiday tonight! With gentle heat from the jerk seasoning, tanginess from the garlic aioli and a touch of smokey flavour from the charred corn, this meal will bring a tropical island vibe to your dinner table.
Always refer to the product label for the most accurate ingredient and allergen information.
pork loin steak
mild Caribbean jerk seasoning
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
Cut the pork loin steak into 0.5cm-thick strips. In a medium bowl, combine the pork, mild Caribbean jerk seasoning, a generous pinch of salt and a generous drizzle of olive oil. Set aside.
Drain the sweetcorn. Drain and roughly chop the pineapple (see ingredients list). Heat a medium frying pan over a high heat. Add the corn kernels and cook, tossing, until charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Return the frying pan to a medium-high heat and add the pineapple. Cook, tossing occasionally, until golden, 2-3 minutes. Transfer to the bowl with the corn.
Finely chop the tomato and add to the bowl with the corn and pineapple. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Add the lemon zest, a squeeze of lemon juice and a pinch of salt and pepper to the bowl and toss to combine.
Return the frying pan to a high heat. Add the pork strips and cook until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Shred the cos lettuce.
Bring everything to the table to serve. Build your tacos by spreading some garlic aioli over a tortilla. Add some cos lettuce, Caribbean jerk pork and charred corn salsa. Serve with any remaining lemon wedges.