with green slaw and spicy grilled pork
- 215g can chipotle chillies in adobo sauce+
- 2 cloves garlic, crushed
- 600g pork fillet (tenderloin)
- ½ cup (140g) natural Greek-style (thick) yoghurt
- micro (baby) coriander (cilantro) leaves, to serve
- Tabasco and lime wedges, to serve
- 800g cauliflower florets
- 1 egg
- 1 cup coriander (cilantro) leaves, finely chopped
- ½ cup (70g) wholemeal spelt flour
- sea salt and cracked black pepper
- 1 teaspoon finely grated lime rind
- 200g white cabbage, shredded
- 2 Lebanese cucumbers, shredded
- 2 green onions (scallions), finely chopped
- Preheat oven to 180°C (350°F). Place the chillies and adobo sauce, garlic and pork in a large bowl and toss to coat. Set aside.
- To make the tortillas, place the cauliflower in a large saucepan of salted boiling water and cook for 8–10 minutes or until tender. Drain well.
- Place the cauliflower in a food processor, in batches, and process to form fine crumbs. Place the cauliflower crumbs, egg, coriander, flour, salt, pepper and lime rind in a large bowl and mix to combine.
- Divide the mixture into 8 portions on 2 large oven trays lined with non-stick baking paper and press each portion out to a 15cm round. Cook for 20 minutes.
- Carefully turn over using a palette knife, and cook for a further 6–8 minutes or until golden and cooked through.
- While the tortillas are cooking, heat a char-grill pan over medium heat and cook the pork, turning, for 14–16 minutes or until slightly charred. Thinly slice and set aside.
- To make the slaw, place the cabbage, cucumber and onion in a small bowl and toss to combine.
- Divide the tortillas between 4 plates, top each with the yoghurt, slaw, pork slices and micro coriander. Serve with Tabasco and lime wedges. Serves 4.
+ Chillies in adobo sauce are smoked, ripe jalapeño peppers cooked down in a sauce of tomato, garlic, vinegar and spices and then canned. You can find them at delicatessens, specialty food stores and online.
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