Recipe and image courtesy of Yeo Valley Organic,


For the cabbage pickle

  • ¼ Small red cabbage
  • White wine vinegar
  • 1tbsp Salt
  • 1tbsp Sugar

For the roast pork

  • 500g Roast pork
  • 50g Organic butter
  • 1tbsp Olive oil
  • 1 Orange juiced

For the jalapeño yoghurt

  • ½ jar of pickled jalapenos
  • 1tbsp Olive oil
  • 1tsp Salt
  • ½ small pack of coriander
  • 1 pot of organic yoghurt

For the guacamole

  • 2 Avocados
  • 1 Lime juice and zest
  • 100g Ripe tomatoes
  • A handful of Coriander leaves

For the taco shells

  • 1 pack of tortilla wraps


  • STEP 1

    Thinly slice the red cabbage and cover with white wine vinegar. Add a large splash of water, salt and sugar. Stir to fully mix and leave to one side.

  • STEP 2

    Cut the pork into bite-sized chunks. Add to a hot pan with the butter and oil then cook until browned on all sides. Squeeze in the juice of the orange and cook on a low temperature until the juice has reduced and becomes sticky.

  • STEP 3

    Meanwhile, add the jalapeños, olive oil, salt and coriander stalks to a blender and blitz until smooth. Stir through the yoghurt a tbsp at a time until you reach the desired heat.

  • STEP 4

    Scoop out the avocado flesh and add the lime zest and juice. Roughly chop the tomatoes and coriander leaves and add to the guacamole. Stir to combine and season to taste.

  • STEP 5

    Using the lid of your yoghurt pot as a template, cut out 3 individual tacos from each tortilla wrap. Warm gently in a preheated oven before serving.

  • STEP 6

    Fold the tacos into shells then pop into a lined serving dish. Add spoonfuls of pickled cabbage, pork, jalapeño yoghurt and guacamole to each shell. Serve with lime wedges and coriander.