Mexican pork wraps

These Mexican pork wraps appears in Fern’s Food. As I’ve never come across Cajun seasoning in my local supermarket, I went with a mix of oregano, chilli powder, cumin and garlic instead. I’ve also used jerk seasoning when I have it. Otherwise, I was pretty much true to the original recipe.

I served the pork wraps with a watermelon feta rocket salad. Only when it was on my plate did I notice that both dishes featured the colours of the Mexican flag.

Mexican pork wraps
(serves 4)

For the salsa

• 3 tomatoes, diced
• 1/2 a chilli pepper, finely chopped (or to taste)
• 1/2 cup coriander, chopped
• 1 clove garlic, crushed
• 1/2 a lime, juiced
• salt and pepper

For the wraps and fillings

• 4 thin, boneless pork loin steaks
• 1 1/2 Tb Cajun seasoning (or a mixture of cumin, garlic powder, oregano, chilli powder and salt)
• 2 tsp vegetable oil
• 1/2 a small cabbage, shredded
• 1/4 cup coriander, chopped
• 1 lime, juiced
• salt
• 1 1/2 avocados, sliced
• 1 package of tortillas

1. Combine the salsa ingredients in a small bowl, and set aside for the flavours to marry.
2. If the pork is more than 1/2″ thick, place the meat between two sheets of cling film and bat it out.
3. Rub the steaks on both sides with Cajun seasoning (or a similar mix of spices), drizzle with oil and set aside.
4. Toss the cabbage and coriander together in a bowl, sprinkle with half the lime juice and season with salt.
5. Arrange the avocado slices on a plate and sprinkle with the remaining lime juice.
6. Heat a barbeque or grill pan, and cook the pork over medium heat for 4-5 minutes a side, or until done.
7. Allow the meat to rest for a few minutes, then cut into thin strips.
8. While the meat is resting, warm the tortillas on the grill.
9. Bring it all to the table, and allow people to assemble their own wraps.

Tags: avocados, cabbage, Central American food, pork