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Spicy Pork Fillet Soft Shell Tacos

  • 1 hour
  • Prep time25 minutes
  • Servings4 portions
recipe image Spicy Pork Fillet Soft Shell Tacos


  • 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 facts

Energy (kcal)422 kcal
Energy (kJ)1766 kJ
Protein (g)23.3 g
Carbohydrate incl. fibre (g)36.7 g
Carbohydrate excl. fibre (g)28.1 g
Sugar (g)7.8 g
Fibre (g)8.6 g
Fat (g)21.9 g
Saturated fat (g)9.0 g
Unsaturated fat (g)11.0 g
Monounsaturated fat (g)6.2 g
Polyunsaturated fat (g)4.8 g
Trans fat (g)0.1 g
Cholesterol (mg)88 mg
Sodium (mg)369 mg
Salt (g)0.93 g
Vitamin A (IU)15440 IU
Vitamin C (mg)65.9 mg
Calcium (mg)157 mg
Iron (mg)3.72 mg
Potassium (mg)1108 mg


  1. Preheat the oven to 200C/180C fan/gas 6. Take the pork out of the fridge 20mins before you’re ready to cook.
  2. 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.
  3. 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.
  4. 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.
  5. 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.