Pork Tacos With Dill & Apple Slaw
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (522.9 g)
- Calories 679.8
- Total Fat - 28.7 g
- Saturated Fat - 11.7 g
- Cholesterol - 134.1 mg
- Sodium - 1491.8 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 8.1 g
- Sugars - 18.4 g
- Protein - 56 g
- Calcium - 128.2 mg
- Iron - 3.9 mg
- Vitamin C - 26.4 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
For the slaw, combine the yoghurt, creme fraiche and vinegar in a large bowl. and season and then add the cabbage, apple and dill and toss to coat, cover and set aside.
Step 2
Heat the oil in a large frying pan over medium-high heat and season the pork and cook, turning, for 10 minutes or until just cooked and then transfer to a plate and cover with foil and set aside to rest.
Step 3
Add the sauce, water, sugar, vinegar and cumin to the pan and reduce the heat to medium-low and simmer for 10 minutes or until the sauce thickens.
Step 4
Grill or warm the tortillas following the packet directions.
Step 5
Thinly slice the pork and fill the tortillas with the coleslaw and pork and drizzle with the sauce and top with dill sprigs.
Tips
No special items needed.
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