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Ingredients

1 tsp fennel seeds
1 tsp cayenne pepper
2 garlic cloves, finely chopped
1/4 cup (60ml) olive oil
4 x 140g pork loin medallions
1/2 tsp caster sugar
1 tbs apple cider vinegar
1 1/2 cups (100g) shredded red cabbage
8 mini tortillas
2 peaches, stones removed, thinly sliced
1/3 cup (80g) creme fraiche or sour cream
Coriander leaves, to serve

Method

Step 1 To make the marinade, combine the fennel seeds, cayenne pepper, garlic and oil. Season with salt. Rub over the pork and set aside for 15 minutes to marinate.
Step 2 Meanwhile, combine sugar and apple cider vinegar, then toss with the cabbage and set aside until ready to serve.
Step 3 Place a large frypan over medium heat. Add pork and cook for 4 minutes each side or until cooked through.
Step 4 Transfer to a plate and set aside to rest, loosely covered with foil, for 3 minutes, then thinly slice.
Step 5 To serve, fill each tortilla with cabbage, pork and peach. Drizzle over the creme fraiche and top with coriander leaves.

Peach and pork tacos

How to make Peach and pork tacos

Ingredients

Method