eCook Meal
Umami Pork Tacos
with a gluten-free quinoa crust, tangy coconut yoghurt & pineapple
Crispy, creamy, fresh and gluten-conscious! What more could you ask for? Tender pork schnitzel crumbed with quinoa flakes and wrapped in a warm corn tortilla, accompanied by a tangy dressing and a pineapple salsa!
Serving guide
Choose your portion size.
SUPER SALSA & YUMMY YOG
Place the pineapple pieces and diced Cucumber in a bowl. Add ¼ of the chopped coriander and a drizzle of olive oil. Toss to combine, season, and set aside to pickle. Place the coconut yoghurt in a separate bowl with ½ the remaining chopped coriander. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving.
OH-SO YUM CRISPY CRUMB!
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare one more shallow dish containing the quinoa flakes (lightly seasoned). Coat one piece of Pork in the egg then lightly coat in the quinoa flakes. Repeat with each piece.
FRY ME A RIVER
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 thickly slice just before serving.
SPICE IT UP
Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, add the chopped Chilli (to taste) and fry for 1-2 minutes, shifting constantly, until fragrant. Add the sweet tamari and 40ml of water. Bring up to the boil, then lower the heat and simmer for 2-3 minutes until reduced and slightly thickened. Remove from the pan on completion and set aside for serving.
KILLA TORTILLA
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.
TACO TIME!
Lay the warm tortillas out flat and smear over some coriander yoghurt. Pile on the shredded leaves and crispy Pork slices. Scatter over the salsa in the centre and drizzle over any remaining coriander yoghurt. Finish off with the tamari sauce (to taste), the remaining coriander, black sesame seeds and sliced Chilli. Serve any leftover filling on the side. Taco in, Chef!
SUPER SALSA & YUMMY YOG
Place the pineapple pieces and diced Cucumber in a bowl. Add ¼ of the chopped coriander and a drizzle of olive oil. Toss to combine, season, and set aside to pickle. Place the coconut yoghurt in a separate bowl with ½ the remaining chopped coriander. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving.
OH-SO YUM CRISPY CRUMB!
Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare one more shallow dish containing the quinoa flakes (lightly seasoned). Coat one piece of Pork in the egg then lightly coat in the quinoa flakes. Repeat with each piece.
FRY ME A RIVER
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 thickly slice just before serving.
SPICE IT UP
Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, add the chopped Chilli (to taste) and fry for 1-2 minutes, shifting constantly, until fragrant. Add the sweet tamari and 60ml of water. Bring up to the boil, then lower the heat and simmer for 3-4 minutes until reduced and slightly thickened. Remove from the pan on completion and set aside for serving.
KILLA TORTILLA
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.
TACO TIME!
Lay the warm tortillas out flat and smear over some coriander yoghurt. Pile on the shredded leaves and crispy Pork slices. Scatter over the salsa in the centre and drizzle over any remaining coriander yoghurt. Finish off with the tamari sauce (to taste), the remaining coriander, black sesame seeds and sliced Chilli. Serve any leftover filling on the side. Taco in, Chef!
SUPER SALSA & YUMMY YOG
Place the pineapple pieces and diced Cucumber in a bowl. Add ¼ of the chopped coriander and a drizzle of olive oil. Toss to combine, season, and set aside to pickle. Place the coconut yoghurt in a separate bowl with ½ the remaining chopped coriander. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving.
OH-SO YUM CRISPY CRUMB!
Whisk 2 eggs in a shallow dish with 2 tsp of water. Prepare one more shallow dish containing the quinoa flakes (lightly seasoned). Coat one piece of Pork in the egg then lightly coat in the quinoa flakes. Repeat with each piece.
FRY ME A RIVER
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 thickly slice just before serving.
SPICE IT UP
Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, add the chopped Chilli (to taste) and fry for 1-2 minutes, shifting constantly, until fragrant. Add the sweet tamari and 80ml of water. Bring up to the boil, then lower the heat and simmer for 4-5 minutes until reduced and slightly thickened. Remove from the pan on completion and set aside for serving.
KILLA TORTILLA
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.
TACO TIME!
Lay the warm tortillas out flat and smear over some coriander yoghurt. Pile on the shredded leaves and crispy Pork slices. Scatter over the salsa in the centre and drizzle over any remaining coriander yoghurt. Finish off with the tamari sauce (to taste), the remaining coriander, black sesame seeds and sliced Chilli. Serve any leftover filling on the side. Taco in, Chef!
SUPER SALSA & YUMMY YOG
Place the pineapple pieces and diced Cucumber in a bowl. Add ¼ of the chopped coriander and a drizzle of olive oil. Toss to combine, season, and set aside to pickle. Place the coconut yoghurt in a separate bowl with ½ the remaining chopped coriander. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving.
OH-SO YUM CRISPY CRUMB!
Whisk 3 eggs in a shallow dish with 2 tsp of water. Prepare one more shallow dish containing the quinoa flakes (lightly seasoned). Coat one piece of Pork in the egg then lightly coat in the quinoa flakes. Repeat with each piece.
FRY ME A RIVER
Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 thickly slice just before serving.
SPICE IT UP
Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, add the chopped Chilli (to taste) and fry for 1-2 minutes, shifting constantly, until fragrant. Add the sweet tamari and 100ml of water. Bring up to the boil, then lower the heat and simmer for 4-5 minutes until reduced and slightly thickened. Remove from the pan on completion and set aside for serving.
KILLA TORTILLA
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.
TACO TIME!
Lay the warm tortillas out flat and smear over some coriander yoghurt. Pile on the shredded leaves and crispy Pork slices. Scatter over the salsa in the centre and drizzle over any remaining coriander yoghurt. Finish off with the tamari sauce (to taste), the remaining coriander, black sesame seeds and sliced Chilli. Serve any leftover filling on the side. Taco in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R137.52
for 4 servings · R34.38 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Pineapple Pieces needs 240 gLarge Bananas Min 950 g 950 g at R44.99 · 25% of packR11.37
Not in the Woolies basket — source these elsewhere:
- Pork Schnitzel (without crumb)
- Sweet Tamari
- BIO XXI Quinoa Flakes
- Corn Tortillas
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Umami Pork Tacos?
The preparation time for Umami Pork Tacos with a gluten-free quinoa crust, tangy coconut yoghurt & pineapple is between 10 and 30 minutes.
What is the total time required to make Umami Pork Tacos with a gluten-free quinoa crust, tangy coconut yoghurt & pineapple?
The total time required to make Umami Pork Tacos with a gluten-free quinoa crust, tangy coconut yoghurt & pineapple is between 25 and 50 minutes.
How many servings does Umami Pork Tacos provide?
4 servings
What are the main ingredients in Umami Pork Tacos?
BIO XXI Quinoa Flakes, Black Sesame Seeds, Chilli, Coconut Yoghurt, Corn Tortilla, Cucumber, Fresh Coriander, Green Leaves, Pineapple Pieces, Pork Schnitzel (without crumb), Sweet Tamari
What is the nutritional information of Umami Pork Tacos?
Calories: 1062, Carbs: 142 grams, Fat: grams, Protein: 55.7 grams, Sugar: 20.8 grams, Salt: 1258 grams
How do I prepare Umami Pork Tacos?
SUPER SALSA & YUMMY YOG: Place the pineapple pieces and diced cucumber in a bowl. Add ¼ of the chopped coriander and a drizzle of olive oil. Toss to combine, season, and set aside to pickle. Place the coconut yoghurt in a separate bowl with ½ the remaining chopped coriander. Loosen with milk or water in 5ml increments until a thick drizzling consistency. Season and set aside for serving. KILLA TORTILLA: 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. OH-SO YUM CRISPY CRUMB!: Whisk 1 egg in a shallow dish with 1 tsp of water. Prepare one more shallow dish containing the quinoa flakes (lightly seasoned). Coat one piece of pork in the egg then lightly coat in the quinoa flakes. Repeat with each piece. SPICE IT UP: Return the pan to a medium heat, wiped down if necessary, with a drizzle of oil. When hot, add the chopped chilli (to taste) and fry for 1-2 minutes, shifting constantly, until fragrant. Add the sweet tamari and 60ml of water. Bring up to the boil, then lower the heat and simmer for 3-4 minutes until reduced and slightly thickened. Remove from the pan on completion and set aside for serving. FRY ME A RIVER: Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed 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 thickly slice just before serving. TACO TIME!: Lay the warm tortillas out flat and smear over some coriander yoghurt. Pile on the shredded leaves and crispy pork slices. Scatter over the salsa in the centre and drizzle over any remaining coriander yoghurt. Finish off with the tamari sauce (to taste), the remaining coriander, black sesame seeds and sliced chilli. Serve any leftover filling on the side. Taco in, Chef!
What should be prepared from my kitchen to make Umami Pork Tacos?
BIO XXI Quinoa Flakes, Black Sesame Seeds, Chilli, Coconut Yoghurt, Corn Tortilla, Cucumber, Fresh Coriander, Green Leaves, Pineapple Pieces, Pork Schnitzel (without crumb), Sweet Tamari
How many calories does Umami Pork Tacos have?
1062 calories
How much fat content does Umami Pork Tacos have?
grams