- Combine oil, lime zest and juice, paprika, oregano and cumin in a large bowl. Add Pork. Season with salt and pepper and toss to coat. Set aside to marinate for 20 minutes.
- Combine sour cream and sriracha sauce in a small bowl, cover with plastic wrap and refrigerate.
- Preheat a greased char-grill pan over a medium-high heat.
- Char-grill corn and capsicum, turning occasionally, until corn and capsicum are just tender and lightly charred. Set aside to cool
- Reduce heat to medium. Add pork to the pan and cook for 6 minutes. Turn and cook for 2 minutes or slightly longer for steaks that are thicker than 2cms, until just cooked through. Remove pork from pan and rest for 2 minutes.
- Heat tortillas following packet instructions. Thinly slice pork. Slice corn kernels off cobs.
- Top tortillas with baby spinach leaves, corn, capsicum, pork, avocado, red onion and coriander. Top each with a dollop of the sriracha sour cream. Wrap up to enclose filing. Serve with extra lime wedges.
Serving Size: 4
Source: https://www.pork.com.au/
