Crispy, creamy, fresh, and gluten-conscious: all you could want from tacos! Flavoursome pork schnitzel, crumbed with organic quinoa flakes and folded in corn tortillas along with charred corn and a zesty salsa.
Crunchy Crumbed Pork Tacos
Crunchy Crumbed Pork Tacos
with a gluten-free quinoa crust, sour cream & jalapeños
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- BIO XXI Quinoa Flakes
- Corn
- Corn Flour
- Fresh Coriander
- Green Leaves
- Lime
- Pickled Jalapeños
- Pork Schnitzel (without crumb)
- Radish
- Soft Corn Tortillas
- Sour Cream
- Spring Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk (optional)
- Paper Towel
ZINGY SALSA & ZESTY SOUR CREAM
Place the sliced spring onion, chopped jalapeños, and radish rounds in a bowl. Add three-quarters of the chopped coriander, a drizzle of olive oil, and a squeeze of lime juice. Toss to combine, season, and set aside to pickle. Place the sour cream in a bowl and mix in the remaining chopped coriander and some lime zest to taste. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving.
CRUMB THE PORK
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the corn flour and one containing the quinoa flakes (both seasoned). Coat the pork in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess between coatings.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until charred, shifting occasionally. Remove from the pan on completion and set aside for serving.
CRUMBED PORK
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove on completion and allow to drain on some paper towel. Cover to keep warm and set aside until serving.
LAST BUT NOT LEAST
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out. Thickly slice the pork.
CRISPY CRUMB IS OH-SO YUM!
Lay the warm tortillas out flat and smear over some zesty sour cream. Pile on the shredded green leaves, charred corn, and pork slices. Scatter the salsa in the centre and drizzle over any remaining sour cream. Finish off with a squeeze of lime juice and the remaining coriander. Taco in, Chef!
Spring Onion - 1
Pickled Jalapeños - 15g
Radish - 20g
Fresh Coriander - 3g
Lime - 1
Sour Cream - 45ml
Pork Schnitzel (without crumb) - 150g
Corn Flour - 15ml
BIO XXI Quinoa Flakes - 100ml
Corn - 50g
Soft Corn Tortillas - 4
Green Leaves - 20g
ZINGY SALSA & ZESTY SOUR CREAM
Place the sliced spring onion, chopped jalapeños, and radish rounds in a bowl. Add three-quarters of the chopped coriander, a drizzle of olive oil, and a squeeze of lime juice. Toss to combine, season, and set aside to pickle. Place the sour cream in a bowl and mix in the remaining chopped coriander and some lime zest to taste. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving.
CRUMB THE PORK
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the corn flour and one containing the quinoa flakes (both seasoned). Coat one piece of pork in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess between coatings. Repeat with the other piece.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion and set aside for serving.
CRUMBED PORK
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove on completion and allow to drain on some paper towel. You may need to do this step in batches. Cover to keep warm and set aside until serving.
LAST BUT NOT LEAST
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out. Thickly slice the pork.
CRISPY CRUMB IS OH-SO YUM!
Lay the warm tortillas out flat and smear over some zesty sour cream. Pile on the shredded green leaves, charred corn, and pork slices. Scatter the salsa in the centre and drizzle over any remaining sour cream. Finish off with a squeeze of lime juice and the remaining coriander. Taco in, Chef!
Spring Onion - 2
Pickled Jalapeños - 30g
Radish - 40g
Fresh Coriander - 5g
Lime - 2
Sour Cream - 85ml
Pork Schnitzel (without crumb) - 300g
Corn Flour - 30ml
BIO XXI Quinoa Flakes - 200ml
Corn - 100g
Soft Corn Tortillas - 8
Green Leaves - 40g
ZINGY SALSA & ZESTY SOUR CREAM
Place the sliced spring onion, chopped jalapeños, and radish rounds in a bowl. Add three-quarters of the chopped coriander, a drizzle of olive oil, and a squeeze of lime juice. Toss to combine, season, and set aside to pickle. Place the sour cream in a bowl and mix in the remaining chopped coriander and some lime zest to taste. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving.
CRUMB THE PORK
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the corn flour and one containing the quinoa flakes (both seasoned). Coat one piece of pork in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess between coatings. Repeat with the other piece.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion and set aside for serving.
CRUMBED PORK
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove on completion and allow to drain on some paper towel. You may need to do this step in batches. Cover to keep warm and set aside until serving.
LAST BUT NOT LEAST
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out. Thickly slice the pork.
CRISPY CRUMB IS OH-SO YUM!
Lay the warm tortillas out flat and smear over some zesty sour cream. Pile on the shredded green leaves, charred corn, and pork slices. Scatter the salsa in the centre and drizzle over any remaining sour cream. Finish off with a squeeze of lime juice and the remaining coriander. Taco in, Chef!
Spring Onion - 2
Pickled Jalapeños - 30g
Radish - 40g
Fresh Coriander - 5g
Lime - 2
Sour Cream - 85ml
Pork Schnitzel (without crumb) - 300g
Corn Flour - 30ml
BIO XXI Quinoa Flakes - 200ml
Corn - 100g
Soft Corn Tortillas - 8
Green Leaves - 40g
ZINGY SALSA & ZESTY SOUR CREAM
Place the sliced spring onion, chopped jalapeños, and radish rounds in a bowl. Add three-quarters of the chopped coriander, a drizzle of olive oil, and a squeeze of lime juice. Toss to combine, season, and set aside to pickle. Place the sour cream in a bowl and mix in the remaining chopped coriander and some lime zest to taste. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving.
CRUMB THE PORK
Whisk 2 eggs in a shallow dish with 1 tsp of water. Prepare two more shallow dishes: one containing the corn flour and one containing the quinoa flakes (both seasoned). Coat one piece of pork in the flour first and then in the egg. Lastly, coat in the quinoa flakes, pressing them into the meat so they stick and coat evenly. Make sure the piece is fully coated in one mixture before moving on to the next. Dust off any excess between coatings. Repeat with each piece.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion and set aside for serving.
CRUMBED PORK
Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the pork for 2-3 minutes per side until golden and cooked through. Remove on completion and allow to drain on some paper towel. You will need to do this step in batches. Cover to keep warm and set aside until serving.
LAST BUT NOT LEAST
Place a clean pan over a medium heat. When hot, dry toast the tortillas in batches for 30-60 seconds per side until warmed through. Remove from the pan on completion. As you go, stack the heated ones on a plate under a dry dishcloth. This stops them getting cold or drying out. Thickly slice the pork.
CRISPY CRUMB IS OH-SO YUM!
Lay the warm tortillas out flat and smear over some zesty sour cream. Pile on the shredded green leaves, charred corn, and pork slices. Scatter the salsa in the centre and drizzle over any remaining sour cream. Finish off with a squeeze of lime juice and the remaining coriander. Taco in, Chef!
Spring Onion - 4
Pickled Jalapeños - 60g
Radish - 80g
Fresh Coriander - 10g
Lime - 3
Sour Cream - 170ml
Pork Schnitzel (without crumb) - 600g
Corn Flour - 60ml
BIO XXI Quinoa Flakes - 400ml
Corn - 200g
Soft Corn Tortillas - 16
Green Leaves - 80g
Woolies Products in this dish
