2 tsp cider vinegar
2 tsp smoked paprika
2 tsp ground cumin
2 tsp dried oregano
¼ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
500 g pork tenderloin
½ green capsicum, diced into 5mm cubes
½ red capsicum, diced into 5mm cubes
½ red onion, finely diced
2 sprigs mint, finely chopped plus extra to serve
1 ripe avocado
2 cloves garlic, crushed
Juice of ½ lemon
1 package small tortillas warmed to serve
1 jar tomato salsa to serve
1 tub sour cream to serve
1 package tasty cheese shredded to serve (optional)
- Combine vinegar, spices, oregano and ½ of the oil in a large bowl and season. Put pork in a shallow tray and pour over spice mixture then, using your hands, rub into pork. Set aside for 15 minutes to marinate.
- Preheat barbecue grill to high. Grill pork for 12 minutes, turning often, for medium well. Remove from heat, transfer to a plate and cover with foil. Set aside to rest for 5 minutes.
- Meanwhile, combine remaining oil, all capsicum, onion and mint in a small bowl and season with salt. In another small bowl, mash avocado, then mash in garlic and lemon juice. Season with salt.
- Thinly slice pork and arrange over tortillas. Top with capsicum salsa, tomato salsa, mashed avocado, sour cream, extra mint leaves and shredded cheese, if using. Serve.