Corn tacos with pulled pork and crunchy cabbage

Ingredients

For 1 serving

• Corn tortillas3
• Pork tenderloin130 g
• Cabbage80 g
• Nonfat Greek yogurt40 g
• Red onion20 g
• Taco seasoning1 teaspoon
• Extra virgin olive oil1 teaspoon
• Lime juiceto taste
• Saltto taste

Contains: lactose,

Method

1. Pat the pork tenderloin dry with kitchen paper and rub it all over with the taco seasoning and a pinch of salt.
2. Heat the oil in a frying pan over medium-high heat and brown the tenderloin for 10 minutes, turning it every 2 minutes, until well browned outside and, when cut, just pink in the centre.
3. Move it to a board and let it rest for 5 minutes so the juices settle; then shred it with two forks or slice it into very thin strips.
4. Meanwhile thinly slice the white cabbage and red onion and dress them with half the lime juice and a pinch of salt; mix the Greek yoghurt with the remaining lime.
5. Warm the corn tortillas in a dry pan for 30 seconds per side, until soft, and fill them with the cabbage, pork and yoghurt.