Vickys Mexican-Style Pork with Corn Salsa – a delicious recipe with pork fillet, olive oil, paprika, corn tortillas, corn, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Boil the cobs in lightly salted water for 6 minutes
2
Cut the pork fillet into 12 even sized slices
3
Mix the oil and paprika in a shallow dish and coat the pork and par-boiled cobs in it
4
Heat a griddle or frying pan and cook the cobs for a few minutes turning occasionally until lightly browned all over.
5
Set aside to cool
6
Put the pork discs on the griddle or frying pan in batches and cook for 2 minutes each side.
7
Remove and keep warm
8
Cut the corn kernels off the cobs - stand them on one end and run a knife down the core all around
9
De-seed and dice the tomatoes and trim and slice the spring onions
10
Put them in a bowl along with the corn, orange juice, zest & coriander leaves and gently mix together
11
Warm the tortillas and serve each person 3 slices of pork and a serving of the salsa.
12
Maybe a little sour cream & guacamole too and let them make their own wraps
1124
kcal
Calories
24
g
Fat
172
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 400 grams pork fillet, 2 tbsp olive oil, 1 tsp smoked paprika, 8 corn tortillas or see my link below for my free-from flour tortillas, and more.
Yes, Vickys Mexican-Style Pork with Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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