Leftover Roast Pork Tacos with Guacamole

Did someone say Taco Tuesday? or Wednesday, Thursday, Friday…

  • 30 mins
  • Serves 4
  • Beginner

Ingredients

¼ small red cabbage
white wine vinegar
1 tbsp. salt
1 tbsp. sugar

500g leftover roast pork
50g Yeo Valley Organic Butter
1tbsp. olive oil
1 whole orange

½ jar of pickled jalapenos
1 tbsp. olive oil
1 tsp. salt
½ small pack of coriander stalks
Yeo Valley Organic Yogurt

2 avocados
1 lime juice & zest
100g ripe tomatoes
½ small pack of coriander leaves

1 pack tortilla wraps

Method

1. Start by thinly slicing the red cabbage & cover with white wine vinegar. Add a large splash of water, followed by the salt & sugar. Stir & leave to one side.

2. Cut your pork into bite-size chunks – roughly 1 cm sq. Add to a hot pan with the butter, oil & cook until coloured on all sides.

3. Squeeze in the juice of the orange, cook at a low temperature until the juice has reduced & become a sticky coating on the pork.

4. Meanwhile, add all the jalapeno ingredients to a blender & blitz until smooth. Stir through equal quantities of yoghurt until you reach the desired heat!

5. Scoop out the avocado flesh, add the zest & lime juice. Roughly chop the tomatoes & coriander leaves, add along with some salt & pepper. Gently mix so you still have texture & vibrant colours.

6. Using the lid to your yoghurt pot as a template cut out 3 individual tacos from each tortilla wrap. Warm gently in the oven before serving.

7. Add everything to individual bowls or platters & sprinkle with fresh coriander. Build a big sharing table ready for everyone to tuck in making their best combination

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