Spicy Pork Fillet Soft Shell Tacos
Prep time25 minutes
Servings4 portions
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
| 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 |
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.