Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
20 Ingredients
Number of servings
8
- 2 ripe tomatoes, deseeded, chopped
- 1 small red chilli, chopped (optional)
- 2tablespoons coriander leaves
- 1 medium red onion, sliced
- 1/2 small red onion, chopped
- 1/4 cup shredded lettuce (to serve)
- 1 lime, juiced
- 1tablespoons extra virgin olive oil
- 1/2teaspoons chilli flakes
- 1teaspoons ground cumin
- 1teaspoons smoked paprika
- 1/2 cup cheese, grated
- 2teaspoons olive oil
- 4 cup leftover roast pork, chopped (see roast pork with caramelised nectarines recipe)
- 1 cup corn kernels
- 8 gluten free tortillas
- 1teaspoons avocado (to serve)
- 2tablespoons coriander leaves (to serve)
- 2 lime wedges (to serve)
- 2 cloves garlic
Nutrition per serving
1170kJ / 279Cal
1170 Kilojoules or 279 Calories
13% of daily energy intake*
Protein
21.0grams
Fat
14.1grams
Carbs
20.5grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make the corn salsa, mix corn kernels, tomatoes, coriander leaves, 1 small red chilli, red onion and olive oil in a bowl to combine and season to taste.
Step 2 of 3
Heat oil in a frying pan over medium heat. Add onion and cook for 4 minutes or until softened. Add garlic and spices and stir for 1 minute or until aromatic. Add pork and stir for 6 minutes or until pork is heated through. Season to taste and transfer to a bowl.
Step 3 of 3
Meanwhile, heat tortillas as per packet instructions. Arrange tortillas, pork mixture, salsa, cheese, lettuce, avocado, coriander and lime wedges on a large board and serve a make-your-own tortilla station.
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