Pork, Red Onion & Pineapple Tacos – 1.5 syns
So, now that Christmas and New Year is out of the way, I’m really wanting to start knuckling down and getting back into weight loss. I’m changing things up a little though for the start of the year. Rather than stick to Slimming World, I’m going back to monitoring my calories / nutrition using MyFitnessPal. I’m still trying to keep my meals as healthy as possible though, as I appreciate that there are many Slimming World people out there. Today’s recipe is Pork Red Onion & Pineapple Tacos.
For people making these Tacos following Slimming World, you can use a WeightWatchers wrap as your Healthy ExtraB choice. You could even substitute the tortillas for regular lettuce leaves for a syn free alternative. Obviously though, don’t bake the lettuce leaves!
Using light mayonnaise, this recipe would then work out at 1.5 syns per portion.
Pork, Red Onion & Pineapple Tacos
- 2 Red Onion
- 3 tbsp Red Wine Vinegar
- 4 Cloves Garlic
- 500 g Lean Pork Mince
- 5 g Fresh Coriander
- 3 tbsp Mayonnaise
- 4 tsp Smoked Paprika
- 2 tbsp Dark Soy Sauce
- 1 tsp Dried Chilli Flakes
- ½ tsp Cayenne Pepper
- 12 Totrilla Wraps Small
- 2 Little Gem Lettuce
- 440 g Pineapple Slices
- Salt & Pepper to season
Pre-heat the oven to 180°c. Start by peeling the red onions. Slice half of one onion into thin slices and finely chop the rest. Place the slices of onion in a bowl and mix with the red wine vinegar to pickle. Leave the onions to soak in the vinegar whilst working through the rest of the recipe.
Spray a large frying pan / wok with fry-light and place on a medium heat. Add the diced onion with a pinch of salt and cook until softened, around 5-6 minutes.
Meanwhile, chop the coriander as small as possible (chop the stalks too). Stir 4tsp water into the mayonnaise to thin it a little, then mix in the chopped coriander to make a herby mayonnaise sauce.
Crush / finely chop the garlic. Once the onions have softened, add the garlic and pork mince to the pan with the onion. Add the smoked paprika, cayenne pepper and soy sauce and cook for around 8-10 minutes, until the pork is thoroughly cooked and starting to crisp.
Meanwhile, shred the little gem lettuce & cut the pineapple rings into small chunks. Combine in a bowl with the chilli flakes and some black pepper.
Place the tortillas on a baking tray and put into the oven for 2-3 minutes until they're warmed through.
Serve by dividing the pineapple & lettuce over the tortillas, spreading the herby mayonnaise over the salad, adding the pork mince and finally topping with some of the (drained) picked onion.