Golden oven-crumbed pork, juicy pineapple salsa and crunchy slaw come together in these bold, sunshine-ready tacos. Sweet, savoury and seriously more-ish.
Ingredients (serves 3-4)
Panko Crumbed Pork:
500 g pork schnitzel or pork loin, diced
150 g Fogdog Premium Panko Breadcrumbs
50 g plain flour (or Tasty Tempura Batter)
3 eggs
1 tsp salt
1 tsp cracked black pepper
1 tsp smoked paprika
Olive oil spray or drizzle
Pineapple Salsa:
250 g pineapple, finely diced (fresh is best, but tinned will do)
½ small red onion, very finely diced
1 small red chilli, deseeded and finely chopped (optional)
Juice of 1 lime
Handful fresh coriander, chopped
Pinch of sea salt
To Serve:
8–12 small soft tortillas, warmed
100 g rocket (or shredded cabbage)
Extra coriander and lime wedges
Method
1. Make the salsa: Combine pineapple, red onion, chilli, lime juice, coriander and salt in a bowl. Mix well and set aside in the fridge to chill.
2. Preheat oven to 220°C (fan 200°C). Lightly coat your baking tray with oil.
3. Set up the crumb station:
- Place flour in one bowl.
- Whisk eggs in a second bowl.
- In a third bowl, mix Fogdog Premium Panko Breadcrumbs with salt, pepper, smoked paprika
4. Crumb the pork: Coat each pork strip in flour, then egg, then press firmly into the panko crumb to fully coat.
5. Bake until crispy: Arrange crumbed pork on the tray. Lightly spray or drizzle with olive oil. Bake for 20-25 minutes, turning once, until golden, crispy and cooked through.
6. Build your tacos: Warm tortillas, then fill with rocket, crispy panko pork and generous spoonfuls of pineapple salsa. Finish with extra coriander and a squeeze of lime.
