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Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

For the coriander salsa verde, blend:

Preheat the oven to 180°C.
Fry the wraps in a little olive oil until toasted.
Cut the pork fillet into 2 or 3 equal pieces. Roll each piece in the enchilada spice to coat.
Heat 2 T olive oil in a pan and pan-fry the pork for 30 seconds on each side so the spice doesn’t burn but the meat is sealed. Place on a baking tray, pour over any excess pan juices and roast for 5–10 minutes, or until cooked to your liking. Allow to rest before slicing.
Serve hot on the tacos, topped with the yoghurt, watermelon, cucumber, crushed peanuts and coriander salsa verde. Garnish with spring onion and sliced chilli.

Cook's note: If you’re a taco novice, this is the recipe for you. But be prepared to fall in love with taco Tuesday! You can thank us later.

This recipe was one of the TASTE team picks from the Jan/Feb 2019 issue. Discover the rest of the top recipe picks here.

Spicy pork tacos with watermelon, coriander salsa verde and peanuts