Name: Smoky pork loin tacos with shaved cabbage, pickled onion and salsa verde
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 garlic cloves, crushed; 2 tsp each smoked paprika and ground cumin; 1 tsp chilli flakes; 1¼ tsp dried oregano; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 4 pork loin steaks (150gm each); 1 small Spanish onion, thinly sliced into rounds; 60 ml (¼ cup) white wine vinegar; 1 tsp caster sugar; 12 corn tortillas; ¼ red cabbage, thinly shaved on a mandolin; 4 radishes, thinly sliced on a mandolin; 2 small avocados, thinly sliced; Hot sauce, to serve; SALSA VERDE; 1 cup (firmly packed) coriander, plus extra to serve; 1 garlic clove, crushed; 1 jalapeño, coarsely chopped; 125 ml (½ cup) extra-virgin olive oil; Finely grated zest of 1 lime, plus 60ml (¼ cup) juice, plus wedges, to serve

Smoky, tender pork loin meets crisp shaved cabbage, tangy pickled onion, and bright salsa verde in these vibrant tacos. Packed with bold flavour and fresh crunch, they’re a perfect balance of richness and zest— ideal for an easy weeknight dinner or a laid-back gathering.

Ingredients

2 garlic cloves, crushed

2 tsp each smoked paprika and ground cumin

1 tsp chilli flakes

1¼ tsp dried oregano

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

4 pork loin steaks (150gm each)

1 small Spanish onion, thinly sliced into rounds

60 ml (¼ cup) white wine vinegar

1 tsp caster sugar

12 corn tortillas

¼ red cabbage, thinly shaved on a mandolin

4 radishes, thinly sliced on a mandolin

2 small avocados, thinly sliced

Hot sauce, to serve

SALSA VERDE

1 cup (firmly packed) coriander, plus extra to serve

1 garlic clove, crushed

1 jalapeño, coarsely chopped

125 ml (½ cup) extra-virgin olive oil

Finely grated zest of 1 lime, plus 60ml (¼ cup) juice, plus wedges, to serve

Method

Combine garlic, spices, 1 tsp dried oregano and olive oil in a large bowl and season. Add pork and massage to coat. Set aside to marinate (10 minutes).

Meanwhile, combine onion, vinegar, sugar and remaining ¼ tsp dried oregano in a bowl, season and toss to coat. Stand, tossing occasionally, to quick pickle (5-10 minutes).

Heat a barbecue or lightly greased char-grill pan to high. Drizzle pork with a little oil, season and grill, turning once, until browned (4-5 minutes each side). Rest for 10 minutes.

For salsa verde, blend ingredients in a high-speed blender until bright green and smooth. Season.

Char tortillas, in batches, on an open flame or on a char-grill pan (30 seconds to 1 minute each side; keep tortillas covered in a tea towel to keep warm and avoid drying out). Thinly slice pork steaks. Serve warm tortillas with pork, cabbage, radish, avocado, pickled onion, salsa verde, coriander, lime wedges and hot sauce.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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