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Pulled Pork TACOS { Serves: 4 (2 per person) Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes } Ingredients 8 SOFT TACO SHELLS OR TORTILLAS 1 TABLESPOON OLIVE OIL 2 TEASPOONS GROUND CUMIN 2 TEASPOONS GROUND CORIANDER 1 TEASPOON SMOKED PAPRIKA ¼ TEASPOON CAYENNE PEPPER ½ CUP LEFTOVER ROAST PORK JUICES 400 G COOKED PULLED PORK ¼ ICEBERG LETTUCE, SHREDDED SOUR CREAM TO SERVE 1 LONG RED CHILLI, FINELY CHOPPED (OPTIONAL) FRESH SALSA 2 TOMATOES, FINELY DICED ½ RED ONION, FINELY CHOPPED 1 AVOCADO, FINELY DICED 1 HANDFUL CORIANDER, CHOPPED ½ LIME SALT AND PEPPER
Method
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Peninsula Kids – Spring 2015
1. Preheat oven to 140C. Remove tacos shells from packaging and wrap in foil, making sure all the edges of the foil are sealed tight so the tacos don’t get crispy. Warm in oven for 5 minutes while you prepare the remaining ingredients. 2. Heat oil in a frying pan over medium–high heat, add spices and cook for a minute. Add leftover roast pork juices and pork, and cook for 3–4 minutes until the pork is heated through. If you don’t have enough juice left over from the roast, use orange juice or apple cider. 3. To make fresh salsa, gently toss the tomato, onion, avocado, coriander leaves, juice of half a lime, salt and pepper in a bowl. 4. 4 Serve pork mixture in warmed tacos topped with lettuce, salsa, sour cream and chilli.