Spicy pork tostada with coriander guacamole

  Serves: 4


  • ¼ cup lime juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon Mexican chilli powder
  • 2 garlic cloves, finely chopped
  • 400g lean pork fillet, trimmed, halved
  • 240g truss cherry tomatoes
  • 8 small wholegrain tortillas
  • ½ small red cabbage, finely shredded
  • 1 small red onion, very thinly sliced
  • 2 large carrots, shredded or grated
  • 1 yellow capsicum, deseeded, thinly sliced
  • cup reduced-fat sour cream
  • Coriander leaves, jalapeño chilli and lime wedges, to serve

Coriander guacamole

  • 1 small ripe avocado, roughly chopped
  • 1 garlic clove, crushed
  • 2 tablespoons lime juice
  • ½ cup coriander leaves, finely chopped


  1. Combine lime juice, paprika, chilli powder and the garlic in a shallow ceramic dish. Add the pork and toss to coat. Cover the dish and chill for 15 minutes, or longer if time permits.
  2. Meanwhile, make guacamole: Place the avocado, garlic and lime juice in a bowl. Roughly mash using a fork. Stir through coriander. Set guacamole aside.
  3. Spray a large chargrill pan with olive oil and set over medium heat. Drain the pork. Grill pork, turning occasionally and basting with remaining marinade, for 14–16 minutes (depending on thickness), or until almost cooked through. Grill tomatoes, turning occasionally, for 8–10 minutes. Transfer pork to a plate, cover and rest for 5 minutes. Transfer tomatoes to a plate.
  4. Spray tortillas with oil on both sides. Grill the tortillas, one at a time, over medium-high heat, for 1–2 minutes on each side.
  5. Dividing ingredients, top each tortilla with cabbage, red onion, carrot, yellow capsicum, sliced pork, guacamole, sour cream and the tomatoes. Sprinkle with coriander. Serve with the sliced jalapeño chilli and lime wedges.

Australian Healthy Food Guide

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