Author Notes
Inspired by an Izy Hossack recipe, these tacos embody Summer - sweet, salty, eaten with hands only. Double or triple the recipe and you've got a crowd pleaser. —laura richards
Ingredients
- For the pork:
-
2
pork loin steaks
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1 teaspoon
cinnamon
-
1 teaspoon
cumin
-
1 teaspoon
chilli powder
-
2 teaspoons
smoked paprika
-
1/4 teaspoon
kosher salt
-
1 tablespoon
oil
-
2 tablespoons
cider vinegar
-
1/4
red onion, minced
-
cooking spray
- For the salsa and assembly:
-
1
small avocado, diced
-
1/4
red onion, finely minced
-
1
lime
-
1
ripe peach, chopped
-
1/4 teaspoon
kosher salt
Directions
- For the pork:
-
Combine everything except the pork in a medium bowl and mix until it is a smooth paste. Add the pork to the bowl and cover the steaks with the paste. Leave to marinate for 10 minutes.
-
Heat a skillet over medium heat. Lightly spray each of the pork steaks and add to the pan rather than the pan to avoid smoking out your kitchen. Cook for 3-5 minutes per side, adding the onion and remaining marinade halfway through (i.e. when you flip them).
-
Once cooked through, remove the pork steaks from the pan and chop into 1/4 inch cubes. Return the meat to the pan and stir until the onions are evenly dispersed.
- For the salsa and assembly:
-
Place the avocado, peach, salt and onion in a small bowl, then juice the lime over the top. Stir gently to mix.
-
Heat a large pan over medium heat. Lightly warm the tortillas by placing them in the pan for 15 seconds per side.
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To serve: spoon a little of the pork onto each tortilla, and top with peach salsa.
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