Ingredients

Method

• 20 g Woolworths enchilada spice mix
• 400 g pork fillet
• 2 T olive oil
• 8 taco shells
• Avocado, sliced, for serving
• Red onion, sliced, for serving
• Chilli, for serving
• Plain yoghurt, for serving
• Lime juice, for serving

Method

Ingredients

Sprinkle the Woolworths enchilada spice mix onto a chopping board, then roll the pork fillet in the mix to coat. Pan-fry the pork fillet in olive oil, for 3 minutes on each side, or until cooked through. Set aside to rest.

Preheat the oven to 180°C.

Heat the taco shells, then slice the pork fillet and stuff into the taco shells with sliced avocado, red onion, chilli, a spoonful of plain yoghurt and a squeeze of lime juice.

Drizzle over the pan juices.

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