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Cajun pork and snow white corn tacos

  • 0:30 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon Cajun seasoning
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 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
  • 1 teaspoon fresh lime juice
  • 12 taco shells
  • 1/2 cup fresh coriander leaves
  • 125g (1/2 cup) reduced-fat sour cream


  • 1
    Combine 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.
  • 2
    Wash 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.
  • 3
    Combine 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.
  • 4
    Heat the taco shells following packet directions.
  • 5
    Meanwhile, 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.
  • 6
    Divide 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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