Smoky pork loin tacos with shaved cabbage, pickled onion and salsa verde

For an impressive meal, minus the fuss.

📝 Ingredients

• 2 garlic cloves, crushed
• 2 tsp each smoked paprika and ground cumin
• 1 tsp chilli flakes
• 1 1/4 tsp dried oregano
• 60 ml (1/4 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 (1/4 cup) white wine vinegar
• 1 tsp caster sugar
• 12 corn tortillas
• 1/4 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 (1/2 cup) extra-virgin olive oil
• Finely grated zest of 1 lime, plus 60ml (1/4 cup) juice, plus wedges, to serve

👨‍🍳 Instructions

1. 11: 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).
2. 22: 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).
3. 33: 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.
4. 44: For salsa verde, blend ingredients in a high-speed blender until bright green and smooth. Season.
5. 55: 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.