Pineapple and pork tacos with avocado cream

Serves: 4 | Preparation Time: 15 min


Pork & Pineapple

  • 2 teaspoons sugar
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 12 ounces pork tenderloin, trimmed and cut into 1/2" cubes
  • 1 tablespoon olive oil
  • 1/4 fresh pineapple, cored and sliced crosswise
  • 2 tablespoons chopped fresh coriander
  • 12 corn tortillas, warmed.

Avocado cream

  • 1 avocado, mashed
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons freshly squeezed lime juice
  • salt and pepper to season


To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado cream.
Whisk the avocado with the sour cream, lime/lemon juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the cream fresh looking.
Coat a large nonstick pan with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through. Add the coriander and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.


Avocado, Grapefruit & Pomegranate Salad

Serves: 2 | Preparation Time: 5 min


  • 1 Unit grapefruit
  • 1 Unit avocado
  • 1 Tablespoon (Metric) pomegranate seeds


Cut the peel off the grapefruit and dice, saving the juice. Dice avocado, and gently mix fruit together, making sure avocado is covered with grapefruit juice. Place fruit carefully on two serving plates, sprinkling each salad with pomegranate seeds.

Asian Noodles with Ginger Garlic & Avocado

Serves: 2 | Preparation Time: 10 min


  • 250g Asian noodles (pre soaked/cooked as per pack instructions)
  • 1tsp sesame oil
  • 1tbsp vegetable oil
  • 1tbsp ginger peeled and cut into thin strips
  • 2 garlic cloves, sliced
  • 1tbsp Light soy
  • 1tbsp oyster sauce
  • 1/2 Spanish onion (sliced)
  • 1 avocado
  •  parsley leaves


Heat sesame oil and vegetable oil in a wok or fry pan.
Add ginger and garlic, fry gently then add noodles and stir fry.
Cut avocado in half, remove seed and skin, cut flesh into neat slices thick enough to hold shape.
Add onion, avocado, soy and oyster sauce to the noodles and stir fry for a further minute or until all ingredients are combined and hot.
Serve and garnish with parsley.