• 4 Linley Valley Pork Scotch Fillet

SPICE MIX (or use store bought taco spice mix)

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 garlic clove, finely grated
• 1 tsp smoked paprika
• 1/4 tsp chipotle or chilli powder (or to taste)
• Pinch of cinnamon
• Juice and zest of 1 lime
• 1 Tbsp vegetable oil

PINEAPPLE SALSA

• 1⁄2 ripe pineapple, peel removed, flesh finely diced 5mm
• 1⁄2 bunch coriander, finley chopped
• 1⁄2 small red onion, finely diced
• Juice of 1⁄2 a lime
• Salt

PICKLED CABBAGE

• 1⁄4 red cabbage, finely sliced
• Juice of 1 lime
• Salt

SERVE WITH

• Warm tortillas (corn or wheat)
• Sour cream
• Sliced Jalapeno
• Hot sauce
• Extra coriander and lime wedges

TO PREPARE:

Place the marinade ingredients in a medium bowl and toss to combine. Add pork scotch fillet and toss to coat well. Cover and allow the meat to come to room temperature (30 mins) OR place in the refrigerator to marinate 3 hrs or overnight.

Pineapple Salsa
Place all ingredients in a bowl and toss to combine. Cover and refrigerate until ready to use.

Pickled Cabbage
Place all ingredients in a bowl and toss to combine. Cover and refrigerate (30 mins) or until reading to use.

Cook Pork
Place marinated pork fillet on barbecue or chargrill pan at medium high heat and cook, turning frequently, for 10-12 minutes until charred and cooked through. Rest for 10 minutes before slicing into 5mm strips.

To Serve
Place a bowl each of sliced pork, salsa, pickled cabbage with the warm tortillas and your extra sides on the table and let family or friends create their own delicious tacos.

Credit:

Recipe and styling Kate Flower @kateflowerfood