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Cajun pork and snow white corn tacos
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Savor these irresistible tacos brimming with zesty pork, ripe tomatoes, and fresh corn - a hands-on delight!
Ingredients:
  • 27.00 gm pure maple syrup
  • 3.75 gm ground cumin
  • 2.50 gm Cajun seasoning
  • 1 garlic clove, crushed
  • 4 pork loin medallions
  • 3 snow white corncobs, husks attached
  • 2 tomatoes, cut into 1cm pieces
  • 2 shallots, trimmed, thinly sliced
  • 1 avocado, halved, stone removed, peeled
  • 5.30 gm fresh lime juice
  • 12 taco shells
  • 125.00 ml fresh coriander leaves
  • 125g (1/2 cup) reduced-fat sour cream
Instructions:
  • In a glass or ceramic dish, mix together the maple syrup, cumin, Cajun seasoning, garlic, and 2 teaspoons of oil. Add the pork and ensure it is coated evenly. Cover and refrigerate for 2 hours to marinate.
  • Clean the corncobs thoroughly and microwave them with water for 5 minutes. Let them cool down before removing the husks and silk. Slice off the kernels lengthwise using a sharp knife.
  • In a small bowl, mix together the corn, tomato, and shallot. Season with salt and pepper. In another small bowl, combine the avocado and lime juice, then use a fork to coarsely mash.
  • Bake the taco shells according to the instructions on the package.
  • Heat the rest of the oil in a large frying pan over medium heat. Cook the pork for 3 minutes on each side for a medium doneness, and then let it rest for 3 minutes before thinly slicing.
  • Fill each taco shell with the pork and corn mixture, then generously spoon the avocado mixture on top. Sprinkle fresh coriander over each taco and serve with a dollop of creamy sour cream on the side.

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