Cajun pork and snow white corn tacos

Recipes / Meat

Ditch the cutlery and crunch your way through these tasty tacos filled with spicy pork, juicy tomato and sweet snow white corn kernels.

Recipe «Cajun pork and snow white corn tacos» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp pure maple syrup, 1 1/2 tsp ground cumin, 1 tsp Cajun seasoning, 1 garlic clove, crushed, 1 tbsp olive oil , 4 pork loin medallions, 3 snow white corncobs, husks attached, 2 tomatoes, cut into 1cm pieces , 2 shallots, trimmed, thinly sliced, 1 avocado, halved, stone removed, peeled, 1 tsp fresh lime juice, 12 taco shells, 1/2 cup fresh coriander leaves, 125g reduced-fat sour cream.

Ingredients:

  • 1 tbsp pure maple syrup 
  • 1 1/2 tsp ground cumin 
  • 1 tsp Cajun seasoning 
  • 1 garlic clove, crushed 
  • 1 tbsp olive oil 
  • 4 pork loin medallions 
  • 3 snow white corncobs, husks attached 
  • 2 tomatoes, cut into 1cm pieces 
  • 2 shallots, trimmed, thinly sliced 
  • 1 avocado, halved, stone removed, peeled 
  • 1 tsp fresh lime juice 
  • 12 taco shells 
  • 1/2 cup fresh coriander leaves 
  • 125g reduced-fat sour cream 

Instructions

  1. Combine the maple syrup, cumin, Cajun seasoning, garlic and 2 teaspoons of oil in a glass or ceramic dish. Add the pork and turn to coat. Cover and place in the fridge for 2 hours to marinate.
  2. Wash the corncobs and place on a microwave-safe plate with the water clinging. Cook on high/800watts/100% for 5 minutes. Set aside until cool enough to handle. Remove husks and silk. Use a sharp knife to cut down the length of each corncob, close to the core, to remove the kernels.
  3. Combine the corn, tomato and shallot in a small bowl. Season with salt and pepper. Place the avocado and lime juice in a small bowl and use a fork to coarsely mash.
  4. Heat the taco shells following packet directions.
  5. Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add pork and cook for 3 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes to rest. Thinly slice.
  6. Divide the pork and corn mixture among the taco shells. Top with the avocado mixture and sprinkle with the coriander. Serve with the sour cream.