Leftover Pork Tacos with Spicy Pineapple Salsa

LFHW Scotland
20 - 30 mins

Spice up your leftover roast pork with these tasty taco treats - a great midweek dinner that’ll be on the table in no time! You can make the salsa with tinned pineapple if you prefer, and any leftovers of fresh pineapple will keep in the fridge for a few days, or can be frozen - perfect for smoothies another day! You can keep the chopped chillies separate from the salsa if you’re feeding children who are cautious about spice!  

approx 300g leftover roast pork, finely sliced into thin strips
½ red onion, finely chopped
1 onion, sliced
2 peppers, sliced
2 or 3 limes
1 sachet fajita seasoning
½ small fresh pineapple, chopped into small pieces
1 red or green chilli, finely chopped
3 - 4 spring onions, finely chopped
1 pack corn or wheat tortillas, warmed through
½ small pack coriander, leaves & stalks finely chopped
sour cream or crème fraîche to serve
a little oil
For the salsa, add the chopped pineapple to a small mixing bowl with the chillies (according to taste and preference!). Add the red onion, juice of a whole lime and a little chopped coriander. Stir to combine and keep the mixture in the fridge until ready to serve.
For the tacos, heat a little oil in a non-stick frying pan. Add the onion and cook for a few minutes on high heat. 
Next add the peppers and cook for a few minutes until soft.
Add the leftover roast pork and the seasoning mix, stir well to coat all the ingredients and cook for a further 4 minutes, or until the pork is heated through.
Just before serving, stir through the chopped coriander.
Serve the cooked pork mixture with tortillas, the pineapple salsa, sour cream, lime wedges and spring onions.