Create this Mexican taco meal with a tasty twist, thanks to this fab filling which combines peaches with pork.
- To make the marinade, combine the fennel seeds, cayenne pepper, garlic and oil. Season with salt. Rub over the pork and set aside for 15 minutes to marinate.
- Meanwhile, combine sugar and apple cider vinegar, then toss with the cabbage and set aside until ready to serve.
- Place a large frypan over medium heat. Add pork and cook for 4 minutes each side or until cooked through.
- Transfer to a plate and set aside to rest, loosely covered with foil, for 3 minutes, then thinly slice.
- To serve, fill each tortilla with cabbage, pork and peach. Drizzle over the creme fraiche and top with coriander leaves.
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