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Pork tacos with dill and apple coleslaw
Pork tacos with dill and apple coleslaw
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Elevate your taco night with zesty spring pork and apple coleslaw tacos, with a hint of dill for a delightful twist. Perfect for impressing the whole family!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 600g pork fillets
  • 375g (1 1/2 cups) gluten-free arrabbiata pasta sauce
  • 125ml (1/2 cup) water
  • 32.00 gm brown sugar
  • 2 tsp apple cider vinegar
  • 5.00 gm ground cumin
  • 8 white corn tortillas
  • Fresh dill sprigs, to serve
  • 130g (1/2 cup) Greek Style Yoghurt
  • 120g (1/2 cup) creme fraiche
  • 40.00 ml apple cider vinegar
  • 1/4 (about 300g) savoy cabbage, finely shredded
  • 1 pink lady apple, cored, cut into matchsticks
  • 62.50 ml chopped fresh dill
Instructions:
  • In a large bowl, mix together yogurt, creme fraiche, and vinegar. Season to taste. Add cabbage, apple, and dill, then toss everything to coat evenly. Cover and let sit for flavors to meld.
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Season the pork and cook for 10 minutes, turning occasionally, until just cooked. Transfer to a plate, cover with foil, and let it rest.
  • Pour in the sauce, water, sugar, vinegar, and cumin into the pan. Lower the heat to medium-low and gently simmer for 10 minutes, or until the sauce has thickened to your liking.
  • Follow the packet directions to grill or warm the tortillas. Thinly slice the pork and fill the tortillas with coleslaw and pork. Drizzle with sauce and top with dill sprigs.

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