Ginger and Calypso Sauce Pork Tacos

Informations supplémentaires

30 min. | 494 kcal | easy | Express, Spicy | Printable version

1. Setup Cut the zucchini into very small cubes. Chop the ginger and the cilantro. Thinly slice the radish, then cut it into half moons. Cut the bell pepper into thin strips or cubes. Cut the pork tenderloin into thin slices.

2. Pickle the zucchini Put the zucchini in a bowl. Place the mustard seeds in a small saucepan with 1/2 a cup of water, 1/3 of a cup of cider or wine vinegar, 2 tbsp. of sugar and 1 tsp. of salt. Bring to a boil, then pour it over the zucchini. Let it marinate until the final step.

3. Marinate the pork In a large bowl, whisk the ginger with half of the Calypso sauce, the maple syrup and a generous drizzle of oil. Add the pork slices to the bowl and coat them well with the sauce. Add salt and pepper.

4. Make the coleslaw Mix the cabbage with the radish, the bell pepper, the cilantro, a drizzle of oil, some salt and some pepper. For a more tangy coleslaw, add 1-2 tbsp. of cider or wine vinegar with a pinch of sugar. In another bowl, mix the sour cream with the rest of the Calypso sauce and 1-2 tbsp. of water.

5. Cook the pork Warm up a drizzle of oil in a pan over medium-high heat. Cook the pork slices with the marinade for 2 minutes on each side or until the center is cooked.

6. Plate your dish Warm up the tortillas to taste. Garnish with the coleslaw, the pork slices, the marinated zucchini and the sour cream. Bon appétit!

2unitPork Tenderloin

0.5unitZucchini(s)

4unitWheat tortilla(s) 6in

5gDry Mustard Seed

15mlMaple Syrup

1unitGinger

1unitCilantro

3unitSour Cream

60mlCalypso Spicy Sauce - La Pimenterie

100gSliced green cabbage

2unitRadishes

1unitPepper(s)

What you need Pan, Pot, Bowls, Tongs.

494 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 40g

13%

fat 21g

32%

cholesterol 78mg

26%

fiber 4g

16%

protein 35g

saturated 5g

25%

sodium 276mg

12%

sugar 12g

trans 0g