Tacos with shredded pork and mango salsa
Old El Paso
Tacos with shredded pork and mango salsa.
Bring an element of summer to your everyday tacos by adding mango salsa to the mix. This recipe is perfect for feeding lots of mouths, place all the ingredients on the table and let everyone build their own tacos.
- 1 tbs olive oil
- 1-1.2 kg of pork scotch fillet
- 1/2 red onion, roughly chopped
- 250 ml pineapple juice
- 1 bay leaf
- 1/2 cup water
- 1 lime
- 1/2 bunch fresh coriander
- 2/3 cup sour cream
- 1 mango, chopped
- 1/2 red onion finely chopped, extra
- 1/2 bunhc fresh coriander leaves, extra
- 1 green oak leaf lettuce
- Old El Paso Extra Mild Super Tasty taco kit or soft taco kit
Heat oil in a heavy based casserole dish.
Add pork and brown all over for 3-4 minutes.
Set pork aside.
Add onion and cook for 2 minutes.
Add pineapple juice, bay leaf, extra mild taco cooking sauce and water.
Return pork to casserole dish, cover tightly with a layer of foil and casserole lid.
Preheat oven to 160?C and cook in oven for 3 hours, or until meat is tender and falling apart.
Remove pork from casserole and sear in a non-stick fry pan over medium heat to blacken.
Add lime juice and pan juices.
Shred pork with two forks and garnish with coriander.
To make fresh mango salsa, combine mango, extra red onion and coriander.
Mix sour cream and sour cream seasoning.
Heat tacos according to packet instructions.
Build your taco!
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