Light & Fresh

Easy Pork Steak Tacos

These New Zealand pork tacos are the perfect recipe for even the fussiest of eaters and are a tasty source of iron.

Easy
4
20 mins prep
10 mins cook

4 x lean New Zealand pork sirloin steaks (approx. 150g each)

Warm tortillas

Sides - choose your own from the options below

2 cups iceberg lettuce, shredded

1 cup red cabbage, shredded

1 large carrot, peeled & grated

1 red capsicum, finely sliced

3/4 cup corn kernels

1/4 cup coriander leaves

1/4 cup grated cheese

1 jalapeño chilli, finely chopped

Tomato salsa

1/2 punnet cherry tomatoes, quartered

2 Tbsp fresh coriander, finely chopped

1/4 small red onion

Juice of 1/2 lime

1 Tbsp olive oil

Salt and pepper

Guacamole

2 ripe avocados

2 Tbsp fresh coriander, finely chopped

Juice of 1/2 lime

Salt and pepper

Pickled red onion

1/2 red onion

1/4 cup white vinegar

Dressing

1 cup quality mayonnaise

1 lime, zested & juiced

2 Tbsp olive oil

1 tsp smoked paprika

1/2 cup Mexican salsa sauce

Ingredients

4 x lean New Zealand pork sirloin steaks (approx. 150g each)

Warm tortillas

Sides - choose your own from the options below

2 cups iceberg lettuce, shredded

1 cup red cabbage, shredded

1 large carrot, peeled & grated

1 red capsicum, finely sliced

3/4 cup corn kernels

1/4 cup coriander leaves

1/4 cup grated cheese

1 jalapeño chilli, finely chopped

Tomato salsa

1/2 punnet cherry tomatoes, quartered

2 Tbsp fresh coriander, finely chopped

1/4 small red onion

Juice of 1/2 lime

1 Tbsp olive oil

Salt and pepper

Guacamole

2 ripe avocados

2 Tbsp fresh coriander, finely chopped

Juice of 1/2 lime

Salt and pepper

Pickled red onion

1/2 red onion

1/4 cup white vinegar

Dressing

1 cup quality mayonnaise

1 lime, zested & juiced

2 Tbsp olive oil

1 tsp smoked paprika

1/2 cup Mexican salsa sauce

Nutrition

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01

Prepare your sides

Shred, slice and grate your vegetables, placing each in a small dish.

For added flavour, put the corn kernels in a hot, dry cast iron pan, stirring occasionally until they become slightly charred and fragrant.

Grate the cheese and finely dice the jalapeño and coriander.

Remember, it's up to you which sides you want to serve.

01
02
Put together your salsas - optional

Tomato salsa

Quarter the cherry tomatoes and place in a small bowl. Chop the coriander leaves and stalks and add to the bowl along with the lime juice and olive oil. Add salt and pepper to taste.

Guacamole

Carefully halve the avocados, disposing of the stones. Squeeze the flesh out into a small bowl and mash with a fork to get most of the lumps out. Add the coriander, lime juice and a pinch of salt and freshly cracked pepper. Adjust the seasoning to taste.

Pickled red onion

Slice the red onion very finely and place in a small dish. Pour over the vinegar to cover the onion and leave to marinate while you cook the pork.

02
03
Make the dressing

Whisk the dressing ingredients together in a bowl.

03
04
Pork – cook with the ‘6+2+2 method’

Season your pork with salt and pepper. Heat your barbecue or frypan to a medium-high heat and oil the surface.

Place the pork chops on the grill or pan and cook for 6 minutes on the first side. Flip the pork over and cook for a further 2 minutes on the other side. Remove from the heat and rest for at least 2 minutes.

After the pork has rested, finely slice each steak cutting against the grain.

04
05
Serve

This dish is best served up in a number of small dishes and ramekins so everyone around the table can build their own tacos using the ingredients that they enjoy.

05
Learn more about 6+2+2
Learn more about 6+2+2

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Light & Fresh

Easy Pork Steak Tacos

These New Zealand pork tacos are the perfect recipe for even the fussiest of eaters and are a tasty source of iron.

20 mins prep | 10 mins cook
Easy
4

4 x lean New Zealand pork sirloin steaks (approx. 150g each)

Warm tortillas

Sides - choose your own from the options below

2 cups iceberg lettuce, shredded

1 cup red cabbage, shredded

1 large carrot, peeled & grated

1 red capsicum, finely sliced

3/4 cup corn kernels

1/4 cup coriander leaves

1/4 cup grated cheese

1 jalapeño chilli, finely chopped

Tomato salsa

1/2 punnet cherry tomatoes, quartered

2 Tbsp fresh coriander, finely chopped

1/4 small red onion

Juice of 1/2 lime

1 Tbsp olive oil

Salt and pepper

Guacamole

2 ripe avocados

2 Tbsp fresh coriander, finely chopped

Juice of 1/2 lime

Salt and pepper

Pickled red onion

1/2 red onion

1/4 cup white vinegar

Dressing

1 cup quality mayonnaise

1 lime, zested & juiced

2 Tbsp olive oil

1 tsp smoked paprika

1/2 cup Mexican salsa sauce

01

Prepare your sides

Shred, slice and grate your vegetables, placing each in a small dish.

For added flavour, put the corn kernels in a hot, dry cast iron pan, stirring occasionally until they become slightly charred and fragrant.

Grate the cheese and finely dice the jalapeño and coriander.

Remember, it's up to you which sides you want to serve.

02
Put together your salsas - optional

Tomato salsa

Quarter the cherry tomatoes and place in a small bowl. Chop the coriander leaves and stalks and add to the bowl along with the lime juice and olive oil. Add salt and pepper to taste.

Guacamole

Carefully halve the avocados, disposing of the stones. Squeeze the flesh out into a small bowl and mash with a fork to get most of the lumps out. Add the coriander, lime juice and a pinch of salt and freshly cracked pepper. Adjust the seasoning to taste.

Pickled red onion

Slice the red onion very finely and place in a small dish. Pour over the vinegar to cover the onion and leave to marinate while you cook the pork.

03
Make the dressing

Whisk the dressing ingredients together in a bowl.

04
Pork – cook with the ‘6+2+2 method’

Season your pork with salt and pepper. Heat your barbecue or frypan to a medium-high heat and oil the surface.

Place the pork chops on the grill or pan and cook for 6 minutes on the first side. Flip the pork over and cook for a further 2 minutes on the other side. Remove from the heat and rest for at least 2 minutes.

After the pork has rested, finely slice each steak cutting against the grain.

05
Serve

This dish is best served up in a number of small dishes and ramekins so everyone around the table can build their own tacos using the ingredients that they enjoy.