(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.