1 tsp fennel seeds
1 tsp smoked paprika
1 clove garlic, finely chopped
1 Tbsp freshly squeezed lime juice
1 tsp extra virgin olive oil
100g lean pork fillet, trimmed of fat
3 Mission Regular Taco Shells
1 cup finely shredded cabbage
1 small carrot, coarsely grated
2 Tbsp low-fat Greek-style plain yoghurt
Freshly squeezed juice of ½ lime
1 green shallot, trimmed, thinly diagonally sliced
Lime wedge, to serve
Preheat oven to 180°C (fan-forced). Line a small ovenproof dish with baking paper. Using a mortar and pestle, roughly grind fennel seeds. Add paprika and garlic and crush until well combined. Stir in lime juice and oil. Put pork in a bowl. Add fennel mixture and turn to coat. Set aside for 15 minutes to marinate.
Heat a small non-stick frying pan over a medium-high heat. Add pork and cook, turning often, for 2-3 minutes or until browned. Transfer to prepared dish and roast for 10-12 minutes or until the juices run clear when tested with a skewer. Set aside to rest.
Meanwhile, put taco shells on an oven tray. Bake for 5 minutes or until crisp.
Divide cabbage and carrot between taco shells. Thinly diagonally slice pork and arrange on top of vegetables. Combine yoghurt and lime juice and drizzle over pork. Sprinkle over shallot and serve with a lime wedge.
Nutrition Info PER SERVE: 1833kJ, protein 30g, total fat 15.8g (sat. fat 2.6g), carbs 36g, fibre 6g, sodium 133mg. Carb exchanges 2 1⁄3. GI estimate medium. Gluten free.
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