Home
recipe-guide
Pork recipes

Peanut-and-mint rice noodles with sticky pork fillet

Asian recipes

Peanut-and-mint rice noodles with sticky pork fillet

20 minutes

Spicy BBQ pork shoulder sliders

French recipes

Spicy BBQ pork shoulder sliders

45 minutes

Japanese-style pork chops with pickled cucumber

Chops recipes

Japanese-style pork chops with pickled cucumber

15 minutes

Quick pork rasher and crunchy veg broth with slaw

Pork recipes

Quick pork rasher and crunchy veg broth with slaw

20 minutes

LemonGold-glazed pork belly with pistachio granola

Pork recipes

LemonGold-glazed pork belly with pistachio granola

3 hours

Crispy roast porchetta with charred onion petals and thyme brown butter

Aliums

Crispy roast porchetta with charred onion petals and thyme brown butter

2 hours

Marinated porks steaks with beans and spinach

One-pot wonder

Marinated porks steaks with beans and spinach

15 minutes

Crumpled phyllo pork-and-tomato pie

Pie recipes

Crumpled phyllo pork-and-tomato pie

40 minutes

The Lazy Makoti's sticky pork belly with chickpea-and-bean salad

Pork recipes

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

3 hours

Siba's finger-snack ribs

Boards and

Siba’s finger-snack ribs

40 minutes

Pork banger and naan pizza

Great value

Pork banger and naan pizza

15 minutes

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Pork recipes

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

20 minutes

Load more

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

By Hannah Lewry

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.