Pork tacos


For the marinated pork:

  • 4 x pork loin medallions or loin steaks (fat removed)
  • 3 tbsp Mexican spice mix
  • 2 tbsp vegetable oil

For the rest:

  • 1 small iceberg lettuce, roughly chopped
  • 1 x 200g (7 oz) pot of fresh tomato salsa
  • 1 x 150ml (5.5 fl oz) pot of soured cream
  • 1 x large handful of fresh coriander, roughly chopped
  • 8 x Taco shells – soft or crunchy, you choose!


  1. Slice the meat into thin strips as thick as a pound coin
  2. In a bowl, mix the Mexican spice with the oil, coat the pork slices and set aside for 10 minutes
  3. While you’re waiting put the salsa, soured cream, lettuce and coriander into separate bowls
  4. Heat a frying pan to medium hot, add the marinated pork and fry until golden brown and cooked through (it should only take a few minutes)
  5. Warm the tacos according to packet instructions
  6. Arrange the tacos on a plate and spoon the pork into a serving bow and let the sharing begin


Preparation time: 20 mins 

Serves: 4

Nutrition: n/a


Finely slice one red tomato, a small red chilli (if you like it hot) and a couple of cloves of garlic, mix together with a small tin of chopped tomatoes. Add a tsp of sugar, a pinch of salt, some chopped coriander, the juice of a lime and a dash of virgin olive oil. You can make it up in advance and store in the fridge for up to three days.