Pork tacos with dill and apple coleslaw

Cooking Meat Pork tacos with dill and apple coleslaw

Mix up your Mexican fiesta with these spring pork and apple coleslaw tacos. Dill gives extra flavour to really impress the family.

Lables: Low carb Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. For the coleslaw, combine the yoghurt, creme fraiche and vinegar in a large bowl. Season. Add the cabbage, apple and dill. Toss to coat. Cover. Set aside.
  2. Heat the oil in a large frying pan over medium-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.
  3. Add the sauce, water, sugar, vinegar and cumin to the pan. Reduce the heat to medium-low and simmer for 10 minutes or until the sauce thickens.
  4. Grill or warm the tortillas following the packet directions. Thinly slice the pork. Fill the tortillas with the coleslaw and pork. Drizzle with the sauce. Top with dill sprigs.

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1 tbsp extra virgin olive oil
600g pork fillets
375g gluten-free arrabbiata pasta sauce
125ml water
2 tbsp brown sugar
2 tsp apple cider vinegar
2 tsp ground cumin
8 white corn tortillas
Fresh dill sprigs, to serve
130g Tamar Valley Greek Style Yoghurt
120g creme fraiche
2 tbsp apple cider vinegar
1⁄4 savoy cabbage, finely shredded
1 pink lady apple, cored, cut into matchsticks
1⁄4 cup chopped fresh dill

Adv

Autors
Preparation time
35
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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