Spiced Pork Tacos with Pineapple Salsa

Ingredients

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Method

1. Blanch the corn for 5 minutes in a large saucepan of boiling salted water, then drain.
2. Combine cabbage and lime juice in a bowl with 1 tsp salt flakes. Set aside.
3. Heat the barbecue or grill pan to high. Combine spices, oregano, ½ tsp salt flakes and 2 tbs oil in a dish, add pork fillets and turn to coat well.
4. Grill, turning regularly, for 8 minutes or until cooked through. Transfer to a plate, loosely cover with foil and set aside to rest.
5. Meanwhile, lightly brush corn and pineapple with 1 tbs oil. Grill pineapple for 5 minutes, turning halfway, until charred.
6. Grill corn, turning regularly, for 8 minutes or until lightly charred all over. Cool briefly, then slice off kernels with a sharp knife.
7. Slice the pork. Spread tortillas with sour cream, top with cabbage, pork, pineapple, corn, jalapeños and coriander and serve with lime wedges and hot sauce.