Name: Easy vegan tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the crunchy baked avocados: ,avocados 2–3 ,macadamia nut flour or breadcrumbs 100 g ,rice flour or wheat flour 100 g,Woolworths fresh coconut milk 1 cup,Woolworths Asian satay marinade powder (or Cajun spice) 20 g ,For the peanut sauce: ,coconut or olive oil 1 T,Thai red chilli paste (or ½ each Woolworths prepared garlic, chilli and ginger cubes) 1–2T ,Woolworths fresh coconut milk 1 cup,no salt and no sugar added smooth peanut butter 1 T ,soya sauce 1–2 T ,juice of 1 lime ,maple syrup or brown sugar 1–2 t,To assemble: ,Woolworths wraps 8 small ,Peanuts, whole to garnish ,pink pickled onions ,tomatoes, sliced ,Brussels sprouts or cabbage, finely shredded ,fresh herbs (mint, coriander or microherbs)

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Easy vegan tacos

15 minutes

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Pork recipes

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

20 minutes

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

Ingredients

8 Woolworths mini wraps
olive oil, for frying
500 g pork fillet
25 g Woolworths enchilada spice
plain yoghurt, for serving
1 x 250 g tub Woolworths prepared watermelon
1 cucumber, sliced julienne, for serving
salted peanuts, roasted and crushed, for serving
spring onion, sliced, to garnish
chilli, sliced, to garnish

For the coriander salsa verde, blend:

70 g coriander
5–6 spring onions (white part only)
2 green chillies, chopped
10 g mint
2 cloves garlic, chopped
¼ cup olive oil
1 lime, zested and juiced
1 T white wine vinegar
salt, to taste

Method

Preheat the oven to 180°C.

Fry the wraps in a little olive oil until toasted.

Cut the pork fillet into 2 or 3 equal pieces. Roll each piece in the enchilada spice to coat.

Heat 2 T olive oil in a pan and pan-fry the pork for 30 seconds on each side so the spice doesn’t burn but the meat is sealed. Place on a baking tray, pour over any excess pan juices and roast for 5–10 minutes, or until cooked to your liking. Allow to rest before slicing.

Serve hot on the tacos, topped with the yoghurt, watermelon, cucumber, crushed peanuts and coriander salsa verde. Garnish with spring onion and sliced chilli.

Cook's note: If you’re a taco novice, this is the recipe for you. But be prepared to fall in love with taco Tuesday! You can thank us later.

This recipe was one of the TASTE team picks from the Jan/Feb 2019 issue. Discover the rest of the top recipe picks here.

Browse more taco recipes here.

This is a test recipe

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Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Ingredients

Method