Chipotle Pork Tacos With Radish Coleslaw - cooking recipe

Ingredients

660 g pork
5 tablespoons chili sauce
8 tortillas
1/2 cabbage
1 onion
75 g radishes
2 carrots
1 apple
1 lime
100 ml yoghurt
150 ml sour cream and chive dip
3 tablespoons coriander

Preparation

Preheat the grill to medium-high. Put the pork in a bowl and pour over the chipotle sauce. Set aside to marinade while you make the coleslaw.
For the coleslaw, put the cabbage, onion, radish, carrots, apple, lime juice, yoghurt, and two thirds of the sour cream and chive dip in a bowl. Mix well to combine, then season and stir in the coriander.
Grill the pork steaks for 4-5 minutes each side, or until cooked through. Discard and leftover marinade.
Shred the pork into small pieces. To serve, put a couple of spoonfuls of coleslaw on each tortilla and top with the pork, a spoonful of soured cream dip, and a fresh drizzle of chipotle chilli sauce.