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!
Umami Pork Tacos
Umami Pork Tacos
with a gluten-free quinoa crust, tangy coconut yoghurt & pineapple
Hands on Time: 10 - 30 minutes
Overall Time: 25 - 50 minutes
Ingredients:
- BIO XXI Quinoa Flakes
- Black Sesame Seeds
- Coconut Yoghurt
- Corn Tortillas
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Green Leaves
- Pineapple Pieces
- Pork Schnitzel (without crumb)
- Sweet Tamari
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
- Egg/s
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!
Pineapple Pieces - 60g
Cucumber - 50g
Fresh Coriander - 4g
Coconut Yoghurt - 50ml
BIO XXI Quinoa Flakes - 50ml
Pork Schnitzel (without crumb) - 150g
Fresh Chilli - 1
Sweet Tamari - 15ml
Corn Tortillas - 2
Green Leaves - 20g
Black Sesame Seeds - 5ml
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!
Pineapple Pieces - 120g
Cucumber - 100g
Fresh Coriander - 8g
Coconut Yoghurt - 100ml
BIO XXI Quinoa Flakes - 100ml
Pork Schnitzel (without crumb) - 300g
Fresh Chilli - 1
Sweet Tamari - 30ml
Corn Tortillas - 4
Green Leaves - 40g
Black Sesame Seeds - 10ml
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!
Pineapple Pieces - 180g
Cucumber - 150g
Fresh Coriander - 12g
Coconut Yoghurt - 150ml
BIO XXI Quinoa Flakes - 150ml
Pork Schnitzel (without crumb) - 450g
Fresh Chillies - 2
Sweet Tamari - 45ml
Corn Tortillas - 6
Green Leaves - 60g
Black Sesame Seeds - 15ml
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!
Pineapple Pieces - 240g
Cucumber - 200g
Fresh Coriander - 15g
Coconut Yoghurt - 200ml
BIO XXI Quinoa Flakes - 200ml
Pork Schnitzel (without crumb) - 600g
Fresh Chillies - 2
Sweet Tamari - 60ml
Corn Tortillas - 8
Green Leaves - 80g
Black Sesame Seeds - 20ml
Woolies Products in this dish
