Pork Tacos With Dill & Apple Slaw

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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