Spicy Pork Fillet Soft Shell Tacos
- 25 minutes
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Prep time ![]()
Ready in
- 4 portions
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Servings - Easy
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Difficulty
Ingredients
- 2 tbsps piri piri seasoning
- 1 pork tenderloin
- 1 tbsp vegetable oil
- 1/2 red cabbage thinly sliced
- 1 carrot coarsely grated
- 3 spring onions
- handful coriander roughly chopped
- 2 limes juice and zest
- 100 mL Elmlea double cream
- 8 taco shells
- 1 baby gem lettuce finely shredded
- 4 tbsps tomato salsa
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Take the pork out of the fridge 20mins before you’re ready to cook.
- Rub the peri peri seasoning all over the pork and season with sea salt and black pepper. Heat the oil in a frying pan over a high heat, add the pork and evenly brown. Transfer to a baking tray and roast in the oven for 25-30mins or until fully cooked. Leave to rest for 5mins then slice into strips.
- Mix together the cabbage, carrot, spring onion, coriander and the juice and zest of 1 lime. Season to taste with sea salt and black pepper. Set aside.
- Whip the Elmlea Double until it holds its shape. Stir through the zest of 1 lime and season to taste with sea salt and black pepper.
- Warm the tacos and fill with the pork, slaw, lettuce, salsa and a drizzle of the Elmlea to serve.
TIP: This dish is also delicious using chicken instead of pork.
