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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Crunchy Crumbed Pork Tacos?
The preparation time for Crunchy Crumbed Pork Tacos with a gluten-free quinoa crust, sour cream & jalapeños is between 35 and 55 minutes.
What is the total time required to make Crunchy Crumbed Pork Tacos with a gluten-free quinoa crust, sour cream & jalapeños?
The total time required to make Crunchy Crumbed Pork Tacos with a gluten-free quinoa crust, sour cream & jalapeños is between 40 and 60 minutes.
How many servings does Crunchy Crumbed Pork Tacos provide?
4 servings
What are the main ingredients in Crunchy Crumbed Pork Tacos?
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
What is the nutritional information of Crunchy Crumbed Pork Tacos?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Crunchy Crumbed Pork Tacos?
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. 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. 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!
What should be prepared from my kitchen to make Crunchy Crumbed Pork Tacos?
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
How many calories does Crunchy Crumbed Pork Tacos have?
calories
How much fat content does Crunchy Crumbed Pork Tacos have?
grams
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