Preparation time: 10 minutes
Cooking time: 16 minutes
Serves: 4 people
Ingredients
- 300g pork stir-fry strips or 4 pork medallions, fat removed and cut into 1cm strips
- Grated zest and juice of 2 limes
- 2 teaspoons smoked paprika
- 50g freshly chopped coriander
- 1 x 150g carton fat-free natural yoghurt
- 1 tablespoon vegetable oil soft wholewheat tortillas
For the salsa:
- 6 tomatoes, deseeded and finely diced
- 1 small red onion, peeled and finely diced
Method
- In a medium bowl, mix together the pork stir-fry strips, zest and juice of 1 lime, smoked paprika and quarter of the coriander. In a small bowl, stir in another quarter of coriander into the yoghurt and set both aside.
- To make the salsa, mix the tomatoes in a large bowl with the zest and juice of the remaining lime and red onion. Season to taste.
- Heat the oil in a medium frying pan and fry the pork for 1 minute, remove from heat and add 2–3 tablespoons of warm water. Return the pan to the heat and cook for a further 10 minutes, or until the juices run clear.
- Warm the tortillas according to the pack instructions. Spoon some salsa in the centre of each tortilla, and then the remaining coriander, and top with a little pork; add a dollop of yoghurt. Roll up and serve immediately.
Serving Suggestion
Why not try serving with corn tortillas for a truly authentic experience?