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Pork tacos with coleslaw


Yummy pork tacos with coleslaw

Ingredients 13
Servings 4
Time 20 min

Ingredients

  • 15
    ml
    olive oil
  • 600
    g
    pork fillets or schnitzels, cut against the grain into thin strips
  • 1 jar (375g) or pouch arrabbiata or bolognaise pasta sauce
  • 125
    ml
    water
  • 30
    ml
    brown sugar
  • 10
    ml
    vinegar
  • 10
    ml
    ground cumin
  • 8
    white corn tortillas
  • 250
    ml
    shredded white cabbage
  • 250
    ml
    shredded red cabbage
  • 2
    carrots, peeled and grated
  • 250
    ml
    mayonnaise
  • salt and white pepper to taste
 

Method

20 min
 

Heat oil in a large frying pan over medium to high heat.

Season the pork and cook, turning, for 10 minutes or until just cooked.

Transfer to a plate.

Cover with foil and set aside to rest.

Add the pasta sauce, water, brown sugar, vinegar and cumin to the pan.

Reduce heat and simmer for 10 minutes. Grill or warm the tortillas following the packet directions.

For the coleslaw:

Combine shredded white and red cabbage and grated carrots with mayonnaise.

Season with salt and pepper.

Fill the tortillas with the coleslaw and pork.

Drizzle with the sauce. 

 

Read more on: pork  |  recipes  |  tacos
 

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