PORK TACOS WITH DILL AND COLESLAW

INGREDIENTS:
1 Tbls olive oil
600 g pork fillets
375 g arrabbiata pasta sauce
125 ml water
2 Tbls brown sugar
2 tsp apple ? cider vinegar
2 tsp ground cumin
8 white corn tortillas
½ head of small cabbage, thinly sliced
½ cup plain yogurt
¼ cup crème fraîche
3 Tbls vinegar
2 apples ?, julienned
Fresh dill sprigs

METHOD:

Heat oil in a pan.
Season pork and cook for 10 minutes or until just cooked.
Transfer on a plate and cover with foil.
To make coleslaw: combine the yogurt, crème fraîche and vinegar.
Toss the cabbage and apple together and mix with the dressing.
Add the sauce, water, sugar, vinegar and cumin to the pan.
Simmer for 10 minutes or until sauce thickens.
Grill/ warm the tortillas.
Thinly slice pork.
Fill the tortilla with coleslaw and pork.
Drizzle with sauce.
Top with dill.

Nacho-Mommas-Cooking.
Mexican.

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