Pork and apple is a tried and tested classic combination, but when combined in soft tacos, it becomes truly fantastic.
1 portion
white cabbage
1
red apple
½ bunch
coriander
1 packet
pork strips
1 tub
Greek yoghurt
(ContainsMilk,Traces of Gluten,Traces of Nuts,May contain traces of allergens)
½ tub
Dijon mustard
(ContainsSulphites)
6
mini flour tortillas
(ContainsGluten)
1 sachet
sweet mustard spice mix
(ContainsTraces of Gluten,Traces of Sulphites,May contain traces of allergens)
Not included in your delivery
1 tbs
olive oil
1 tsp
white wine vinegar
Finely slice the white cabbage. Grate the apple (keep the skin on!). Pick the coriander leaves.
Combine the Greek yoghurt, Dijon mustard and white wine vinegar in a medium bowl and season with salt and pepper. Add the white cabbage, apple and 1/2 the coriander and toss to coat in dressing. Set aside. Traditional coleslaw is made with mayonnaise, but we’ve swapped it out for some Greek yoghurt as a lighter, healthier yet equally delicious alternative!
In a second medium bowl, combine the pork strips, sweet mustard spice blend and 1/2 the olive oil and toss to coat.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the pork strips for 2-3 minutes, or until cooked through. Season to taste with salt and pepper. Set aside.
Meanwhile, heat the mini tortillas in a sandwich press or the microwave for a few seconds until warm.
Top the mini tortillas with the white cabbage & apple slaw, pork strips and the remaining coriander. Enjoy!
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