Put a twist on this Mexican staple for a fast and engaging weeknight dinner. Served with grilled Padron peppers, it’s positive so as to add some spice to your supper time.
Elements
- 1 purple pepper
- 1 handful of salad leaves
- 1 purple onion
- 100 g cherry tomatoes
- 500 g pork escalopes
- salt
- black pepper, freshly floor
- 1 pinch paprika
- 4 tbsp olive oil
- 200 g Padron peppers
- coarse sea salt
- 4 tortilla wraps
- 4 tbsp canned sweetcorn, drained
Technique
Step 1.
Lower off the highest of the purple pepper, take away the seeds and thinly slice into rings. Wash the salad leaves and shake dry. Peel and halve the onion and lower into skinny strips. Halve the tomatoes.
Step 2.
Season the pork with salt, pepper and paprika. Warmth 2 tbsp olive oil in a frying pan and fry the pork for about 2 minutes all sides till evenly browned and cooked by means of. Put aside and depart to relaxation.
Step 3.
Preheat the grill to excessive. Brush the Padron peppers with the remaining olive oil then grill for 5-6 minutes, turning usually, till softened and charred. Tip right into a bowl and sprinkle with sea salt.
Step 4.
Briefly heat the tortillas, prime with salad leaves, peppers, onions and tomatoes.
Step 5.
Lower the pork into strips, prepare on prime with the corn and fold over the tortillas to surround. Serve with the grilled Padron peppers.
Serves 4
