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Pork Fajitas with Tomato and Feta Salsa

Fb
By:
Claire Aldous
Meal Type:
Main Meal
  • Serves
    4

No cutlery needed here, just wrap up the tortillas and have big napkins on hand to wipe sticky fingers.

Ingredients

  • Pork:
  • 600 grams boneless pork scotch fillet steaks
  • 2 tablespoons olive oil
  • finely grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon each ground coriander, cumin and paprika
  • ¼ teaspoon chilli flakes
  • Onions:
  • 1 tablespoon olive oil
  • 2 large red onions, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1 teaspoon each ground coriander and cumin
  • pinch of chilli flakes
  • sea salt and freshly ground pepper
  • Tomato salsa
  • 3 tomatoes, diced
  • 2 spring onions, thinly sliced
  • 50 grams feta, crumbled
  • small handful coriander, chopped
  • To serve:
  • 2 avocados, peeled
  • 1 tablespoon lemon or lime juice
  • flour tortillas, warm
  • lime wedges to serve

Preparation

Pork:

1. Slice the pork thinly against the grain. Combine all the remaining ingredients in a large bowl, add the pork and coat well in the spice paste.

3. Heat a sauté pan with a little oil and when hot, cook the pork in batches for 2 minutes until just cooked through and golden. Don’t overcrowd the pan or the meat will start to stew and be tough. Transfer to a dish, cover and keep warm.

Onions: Heat the oil in a sauté pan with the onions, capsicum and spices. Season and cook over a medium high heat until tender.

Salsa: Combine all the ingredients in a bowl and season.

To serve: Roughly mash the avocado flesh with the lemon juice and season. Serve the pork in warm tortillas with the onions, salsa and crushed avocado and squeeze over a wedge of lime.

Recipe: Claire Aldous, Photography: Manja Wachsmuth

Rating

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