Ingredients
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1 tablespoon pure maple syrup
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1 1/2 teaspoons ground cumin
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1 teaspoon Cajun seasoning
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1 garlic clove, crushed
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1 tablespoon olive oil
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4 pork loin medallions
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3 snow white corncobs, husks attached
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2 tomatoes, cut into 1cm pieces
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2 shallots, trimmed, thinly sliced
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1 avocado, halved, stone removed, peeled
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1 teaspoon fresh lime juice
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12 taco shells
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1/2 cup fresh coriander leaves
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125g (1/2 cup) reduced-fat sour cream
Method
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1Combine the maple syrup, cumin, Cajun seasoning, garlic and 2 teaspoons of oil in a glass or ceramic dish. Add the pork and turn to coat. Cover and place in the fridge for 2 hours to marinate.
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2Wash the corncobs and place on a microwave-safe plate with the water clinging. Cook on high/800watts/100% for 5 minutes. Set aside until cool enough to handle. Remove husks and silk. Use a sharp knife to cut down the length of each corncob, close to the core, to remove the kernels.
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3Combine the corn, tomato and shallot in a small bowl. Season with salt and pepper. Place the avocado and lime juice in a small bowl and use a fork to coarsely mash.
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4Heat the taco shells following packet directions.
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5Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add pork and cook for 3 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes to rest. Thinly slice.
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6Divide the pork and corn mixture among the taco shells. Top with the avocado mixture and sprinkle with the coriander. Serve with the sour cream.
Source: taste.com.au
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