Ginger and Calypso Sauce Pork Tacos
with a bell pepper and radish coleslaw, Calypso sauce sour cream and pickled zucchini
Informations supplémentaires
30 min.
|
494 kcal
|
easy
|
|
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.
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