Tex mex lettuce cups with avocado & tomato salsa

Cooking Meat Tex mex lettuce cups with avocado & tomato salsa

20 minutes is all it takes to create this delicious and tasty meal.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Spray the pork with olive oil, rub with the seasoning mix, then season with sea salt and freshly ground black pepper.
  2. Heat a chargrill pan or barbecue over medium-high heat. Cook the pork for 1-2 minutes each side until browned all over. Reduce the heat to medium-low and cook, turning, for a further 10-12 minutes until cooked through. Cover the pork loosely in foil and set aside to rest while you make the salsa.
  3. Place the tomato, avocado, cucumber, onion, coriander and lime juice in a bowl, season, then gently toss to combine.
  4. Thinly slice the pork fillet, then serve in the lettuce leaves with the avocado salsa, with lime wedges to squeeze over.

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Olive oil spray
400g pork tenderloin fillet, trimmed
2 tsp spicy barbecue seasoning mix
2 large tomatoes, chopped
1 small avocado, chopped
1 Lebanese cucumber, chopped
1 small red onion, very finely chopped
1/4 cup coriander leaves
Juice of 1 lime, plus wedges to serve
8 butter lettuce leaves

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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