Pork taco
Fry up some cooked pork with peppers and spices to fill a tasty wrap, with salad and soured cream. A fun meal for four that makes leftovers go further.
Each serving provides 403 kcal, 28g protein, 39g carbohydrates (of which 6g sugars), 14g fat (of which 5.5g saturates), 6g fibre and 0.8g salt.
Ingredients
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 1 red pepper, thinly sliced
- 1–2 garlic cloves, finely chopped
- 250g/9oz leftover cooked pork, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder (add more if you enjoy spicy food)
- 2 tomatoes, roughly chopped
- 4 soft wholemeal wraps
- 4 tbsp soured cream
- ¼ head iceberg lettuce, finely shredded
- ¼ cucumber, thinly sliced
- sea salt and freshly ground black pepper
Method
Heat a large frying pan until medium hot, add the oil, red onion and pepper and stir well. Fry for 2–3 minutes, until just softened.
Turn up the heat and add the garlic, cooked pork, cumin, coriander and chilli powder, stirring well. Fry over a high heat until the pork is crisp around the edges and the vegetables are just tender. Add the tomatoes and cook for another couple of minutes, until they have just broken down. Season well with salt and pepper.
Heat the wraps according to packet instructions, then divide between the serving plates. Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway.
Recipe Tips
It's safe to reheat cooked meat, but make sure it gets really hot all the way through.