Pork tacos with chunky pineapple salsa

ingredients

• • 500 gram lean pork mince
  • 1 small onion, chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoon brown sugar
  • 2 tablespoon cider vinegar
  • 200 millilitre passata

• Salsa

  • 1/2 Dole Tropical Gold pineapple, peeled and cut into small pieces
  • 2 spring onions, finely chopped
  • 1/2 red capsicum, finely chopped
  • 1/2 red chilli chopped
  • a handful fresh coriander, chopped
  • juice of a lime
  • small flour tortillas to serve
  • 2 cup shredded lettuce
  • store bought hot sauce - optional

method

• • 1

    Heat a non-stick frying pan, and fry the mince, crumbling until sealed, add the onion and cook until browned.

  • 2

    Stir in the spices, salt, vinegar and passata and cook gently until the liquid is absorbed, around 5-10 minutes.

  • 3

    Make the Salsa. Combine all the ingredients in a bowl and set aside

  • 4

    Warm the tortillas following pack instructions. Pile some shredded lettuce into a tortilla, add a spoonful of the meat mixture and top with salsa.

notes

• In winter lettuce is in short supply so swap with a premixed but undressed slaw or use grated carrot and shredded cabbage