Quick and easy to make, the fresh peach salsa perfectly complements these tasty pork tacos.

Ingredients

1tsp hot chilli powder

3tsp ground cumin

2 crushed garlic cloves

1tbs olive oil

500g thinly sliced pork medallions

2 peaches cut into wedges

½ small, finely chopped red onion

1 cup fresh coriander leaves

8 mini tortillas

1 de-seeded long red chilli, cut into long, thin strips

Lime wedges and plain yoghurt to serve

Instructions

1. Combine olive oil, chilli powder, garlic and cumin in a bowl. Add pork and season well with salt and pepper. Toss to coat pork and leave to marinate for 10 minutes.
2. Pre-heat a barbecue or char-grill pan on a medium-high heat. Cook peaches for 2 minutes on each side until charred. Allow to cool slightly before cutting into 1cm pieces.
3. Cook pork in char-grill pan for 2 minutes each side or until browned and cooked through. Transfer to a bowl.
4. Cook tortillas in batches in a medium frying pan over a high heat for about 20 seconds each side or until warmed through.
5. Combine onion, chilli, peach and coriander in a bowl. Fill tortillas with pork and salsa and serve with lime wedges and yoghurt.

Serves 4