With chilli corn for extra zing, these low-fat pork tortillas are perfect for mid-week dining.
- Combine peppers or chilli, tomato paste and lime juice. Toss half with pork and half with corn to coat.
- Spray a chargrill or large frypan with a little oil and place over high heat. Cook pork over medium-high heat for 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and rest for while you cook the corn. Add corn to same pan, kernel-side down. Top with foil-wrapped tortilla parcel and cook for 3-4 minutes or until kernels are tender and slightly charred. The tortillas will be warmed through.
- Cut corn kernels from cobs and slice pork on an angle. Serve corn and pork in tortillas, with coriander and sour cream. Squeeze lime over and wrap to enclose.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set