Hawaiian Style Pork & Pineapple Tacos
Ingredients
2 cloves of garlic crushed
1/2 teaspoon chilli powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
500g pork fillets cut into small cubes (or use pork mince)
2 tbsp olive oil
8 small tortillas
80g mesclun salad mix
Pineapple Salsa:
1/2 Dole fresh pineapple sliced into pieces
1/2 Red onion
1 Red Chilli deseeded and finely chopped
1 Handful of fresh corriander finely chopped
1 Lime juiced
Method
In a bowl, combine the garlic, chilli powder, cumin, smoked paprika, oregano and a good sprinkle of salt and pepper.
Place the pork in a shallow dish and toss it with the spice rub until the pork is well coated. Drizzle with a little oil and let it marinate for at least 30 minutes.
To make the pineapple salsa, in a mixing bowl, combine the pineapple, red onion, chilli, corriander, lime juice, and a pinch of salt. Mix well and adjust seasoning to your taste. Refrigerate the salsa until you're ready to serve.
In a large frying pan, heat the remaining oil over medium-high heat. Add the pork and cook until browned and cooked through, about 5-7 minutes.
Warm the tortillas by placing them in a dry frying pan over medium heat for about 30 seconds on each side or until they are soft and pliable. You can also warm them in a microwave or in a toasted sandwich press.
To assemble the tacos, place some salad leaves on each tortilla and spoon over the pork. Top with a generous amount of the pineapple salsa.