Mouth-watering soft shell tacos filled with delicious Heller's Pulled Pork and pickled pineapple.
|360 g||Heller's Pulled Pork|
|8||Taco shells, soft|
|¾ cup||Corn kernels, rinsed|
|½||Pineapples, or small tin of pineapple chunks|
|¼||Finely sliced red onion|
|¼||Red cabbages, finely sliced|
|150 g||Sour cream|
|1 Tbsp||Chipotle peppers in Adobe sauce, (to taste)|
|2 handfuls||Chopped fresh coriander|
|1 handful||Mint leaves, chopped|
|1||Finely chopped spring onion|
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- Peel, core and slice the pineapple into small batons then place into a bowl along with the red onion, coriander and mint. Squeeze over the lime, add a pinch of sea salt and toss them well together then set aside for at least 30mins.
- Fold the roughly chopped chipotle peppers plus a little sauce from the can through the sour cream; be careful not to over fold it. Taste and add more chipotle peppers if you want it hotter. Chargrill corn till slightly blackened and in a small saucepan or microwave gently heat Hellers pulled pork thoroughly until hot. Keep covered ready for use.
- Warm the tacos and start with spreading a spoonful of pulled pork along the centre of the taco. Top with red cabbage, corn and the pickled pineapple. Finish with a dollop of chipotle cream, coriander and spring onions.