Mexican pork

Method
Prep:35min  ›  Cook:15min  ›  Ready in:50min 

1. Mix together all the ingredients for the marinade in a shallow dish. Add the pork fillet and turn to coat. Cover and marinate for at least 30 minutes, or overnight.
2. To prepare the salsa, halve, stone and peel the avocado, then mash the flesh in a bowl. Add the remaining salsa ingredients and mix well, then season to taste. Cover and chill until serving time.
3. Preheat the oven to 180°C (350°F, gas mark 4). Heat a ridged cast-iron grill pan or non-stick frying pan over a moderate heat until hot. Remove the meat from its marinade and pat it dry with kitchen paper. Brush the pan with the olive oil, then add the pork and sear on all sides.
4. Push the pork to one side and add the onions and peppers to the pan. Cook for 12–15 minutes or until the vegetables are tender and lightly charred and the pork is cooked through.
5. Meanwhile, wrap the tortillas, stacked up, in foil and put into the oven to warm for 5–10 minutes.
6. Remove the grill pan from the heat. Lift out the pork and cut it into thin strips, then return it to the pan and mix with the onions and peppers.
7. To serve, pile the pork, onions and peppers into the tortillas, roll into cone shapes and top with salsa.

Some more ideas

Fillet, rump or sirloin of beef can be used instead of pork. * If you can't get tomato-flavoured flour tortillas, any kind of soft flour tortilla can be used. If you prefer, you can warm them through on top of the cooker. Spray or sprinkle each one with a few drops of water, then heat in a non-stick frying pan for 15–30 seconds on each side. As each tortilla is done, wrap loosely in a clean tea towel to keep warm. * For a change from the avocado salsa, serve with a fruity salsa. Mix together 300 g (10 1/2 oz) sliced seedless green grapes, 1 seeded and diced satsuma or other small citrus fruit, 1 diced (unpeeled) small crisp pear, 1/4 seeded and chopped fresh red chilli, 3 chopped radishes, 1 chopped garlic clove, 1 thinly sliced spring onion, 1 tbsp each chopped fresh coriander and mint, 1 tsp sugar or honey and the juice of 1/2 lime or lemon. Serve chilled.

Plus points

Avocados are high in calories, mainly from the monounsaturated fat they contain. This is the same type of fat that makes olive oil so highly recommended for the prevention of coronary heart disease. Avocados are also a useful source of vitamin E, an important antioxidant, and of vitamin B6. * Cooking garlic destroys some of the allicin, one of the beneficial phytochemicals it contains, so for maximum health benefits it is best eaten raw. * There is plenty of vitamin C in this dish, from the peppers and tomatoes in particular. Vitamin C plays a major role in maintaining a healthy immune system.

Each serving provides

A, B1, B6, B12, C, E, niacin * folate, iron * calcium, potassium, zinc