olive oil Archives

Afternoon tea

Mushroom tartlets

30 minutes

Beef recipes

Spicy steak kebab tacos with pickled pineapple

5 minutes

Brinjal recipes

Brinjal-and-tomato tart with rocket

50 minutes

Chickpea recipes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

40 minutes

Broccoli recipes

Broccoli pesto pasta

15 minutes

Bread recipes

Pull-apart pizza roll

40 minutes

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

Ingredients

8 Woolworths mini wraps
olive oil, for frying
500 g pork fillet
25 g Woolworths enchilada spice
plain yoghurt, for serving
1 x 250 g tub Woolworths prepared watermelon
1 cucumber, sliced julienne, for serving
salted peanuts, roasted and crushed, for serving
spring onion, sliced, to garnish
chilli, sliced, to garnish

For the coriander salsa verde, blend:

70 g coriander
5–6 spring onions (white part only)
2 green chillies, chopped
10 g mint
2 cloves garlic, chopped
¼ cup olive oil
1 lime, zested and juiced
1 T white wine vinegar
salt, to taste

Method

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.

Browse more taco recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Mushroom tartlets

Spicy steak kebab tacos with pickled pineapple

Brinjal-and-tomato tart with rocket

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Broccoli pesto pasta

Pull-apart pizza roll

Spicy prawn and chorizo with roasted sweet potato

Home-made pasta with hazelnut butter sauce

Baked shakshuka with feta and home-made labneh

Pork banger and naan pizza

Beetroot gravadlax wreath with caper gribiche

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Ingredients

Method