Mexican spiced pork cutlets with corn salsa

Cooking Meat Mexican spiced pork cutlets with corn salsa

Detailed step-by-step description of how to cook the dish "Mexican spiced pork cutlets with corn salsa". Try it by all means

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat a large, non-stick frying pan over medium-high heat. Combine taco seasoning and oil in a small bowl. Rub mixture over both sides of pork. Cook pork for 4 to 5 minutes on each side or until cooked to your liking. Remove to a plate. Cover with foil and set aside.
  2. Make corn salsa Bring a saucepan of water to the boil over high heat. Add corn. Cook for 4 minutes or until just tender. Drain. Place corn, tomatoes, onion, coriander, oil and 2 tablespoons of lime juice in a bowl. Toss gently to combine.
  3. Spoon corn salsa onto plates. Top with pork. Serve with salad and lime wedges.

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35g packet taco seasoning mix
2 tbsp olive oil
4 pork loin cutlets
mixed salad leaves and lime wedges, to serve
2 cups frozen corn kernels
200g cherry tomatoes, quartered
1 small red onion, finely chopped
1/3 cup fresh coriander leaves, chopped
1 tbsp olive oil
1 lime, juiced

Adv

Autors
Preparation time
20
Cooking time
14
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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