crispy pork tenderloin tacos.

Crunchy, juicy crispy pork tenderloin bites piled into warm tortillas with crisp cabbage, carrot, coriander, lime and sriracha mayo. A high protein taco night everyone loves.

Dietary: Dairy Free, Gluten Free with tamari
Prep Time: 10 minutes, plus 20 minutes marinating
Cook Time: 10-15 minutes
Serves: 3-4

Pork Ingredients:
1 Scottsdale Pork boneless tenderloin, cut into bite-sized cubes
2 tablespoons soy sauce or tamari

Crispy Coating:
1 cup cornflour
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Pinch of sea salt and black pepper

To Cook:
Neutral oil, for shallow frying

To Serve:
Soft tortillas
Shredded red cabbage
Grated carrot
Fresh coriander
Lime wedges
Sriracha mayo

Method:
Toss the pork with the soy sauce and set aside for 20 minutes to marinate.
Combine the cornflour, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl.
Coat the pork pieces well, shaking off any excess.
Heat a shallow layer of oil in a frying pan over medium-high heat.
Cook the pork in batches for about 5 minutes, turning occasionally, until golden, crispy and cooked through.
Drain on paper towel and serve straight away.

To Assemble:
Warm soft tortillas and fill with shredded red cabbage, grated carrot and the crispy pork.
Finish with coriander, a squeeze of lime and a drizzle of sriracha mayo.

Storage:
Cooked pork bites keep in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to re-crisp.

Tips:
Warm the tortillas just before serving so they stay soft and don't crack.
Make a double batch of pork bites and turn the leftovers into a rice bowl the next day.

Recipe developed for Scottsdale Pork.