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Woman’s hilarious food delivery mix-up

<p dir="ltr">Kristi ordered one taco with avocado and no meat, assuming she’d be given a taco including avocado and plenty of salad options, veggies and sauces.</p> <p dir="ltr">To her surprise, she received a tortilla smothered in avocado and a hot sauce container on the side.</p> <p dir="ltr">"This is a tortilla with avocado. There is nothing else in it. It is full avocado, like pounds of it just in a tortilla. There's no cheese, no lettuce," Kristi explained in a TikTok. </p> <p dir="ltr">"What is happening?! They think just because I choose avocado, I don't want anything else?" she questioned.</p> <p dir="ltr">Her video received more than 280,000 views with many TikTokers seeing the funny side. </p> <p dir="ltr">"Whoever did your order is probably wondering why someone only got avocado lol," one said.</p> <p dir="ltr">"I mean, I don't see the problem," another teased.</p> <p dir="ltr">"Okay but that's probably $345 worth of avocado," added another.</p> <p dir="ltr">Kristi revealed there were no options to choose sides when she placed her order.</p> <p dir="ltr">One viewer explained, "Cheese, lettuce, tomato is a very Americanized version of a taco. I'm used to getting just meat.”</p> <p dir="ltr">Others joined in to share their own stories of mixed-up food orders.</p> <p dir="ltr">One said, ”One time I ordered a salad and selected my toppings - well I apparently had to select lettuce cos I just got a pile of toppings only.”</p> <p dir="ltr">While another wrote, "Once my sis in law ordered a cheese steak but said just the cheese and steak. She got steak in bread. That's it.”</p> <p dir="ltr">Kristi said she didn’t call and complain, rather she added her own sides from what she had at home.</p> <p><span id="docs-internal-guid-82714d90-7fff-ac62-6224-7c3c55fbf8f4"></span></p> <p dir="ltr"><em>Image credit: TikTok</em></p>

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Cheesy Taco Pasta

<p dir="ltr">Serve with salsa for a complete Mexi feast!</p> <h3 dir="ltr">Ingredients</h3> <p dir="ltr">500g spiral pasta</p> <p dir="ltr">2 Tbsp olive oil</p> <p dir="ltr">1 red onion, finely diced</p> <p dir="ltr">3 garlic cloves, crushed</p> <p dir="ltr">500g lean beef mince</p> <p dir="ltr">2 tsp dried oregano</p> <p dir="ltr">1 Tbsp smoked paprika</p> <p dir="ltr">8 large tomatoes, finely chopped</p> <p dir="ltr">30g taco seasoning mix</p> <p dir="ltr">1½ cups grated tasty cheese</p> <p dir="ltr">¼ cup finely chopped coriander leaves, plus extra to serve</p> <p dir="ltr">Sour cream, to serve</p> <h3 dir="ltr">Method</h3> <p><span id="docs-internal-guid-c3091b93-7fff-5ab7-9648-78dfcc360204"></span></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, reserving ½ cup cooking water.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a large frying pan, heat oil on medium. Saute onion for 4 mins. Add garlic, cook for 2 mins until fragrant. Add mince and cook for 6 mins until browned, breaking up lumps with a wooden spoon.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Stir oregano and paprika through. Add tomato and increase heat to high. Cook, covered, 5 mins until tomato has broken down. Add taco seasoning and cook for 1 min.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Toss pasta and reserved cooking water through mince. Stir cheese through and cook for 2 mins until cheese is melted. Season.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Stir coriander through and serve with sour cream and extra coriander.</p> </li> </ol> <p> </p> <p><em>Image: Better Homes &amp; Gardens </em></p>

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Caramelised onion, bean and corn tacos

<p>Make snack time more special with these tasty tacos.</p> <p><strong>Ingredients:</strong></p> <ul> <li>4 brown onions, peeled, thinly sliced</li> <li>2 tbs olive oil</li> <li>2 tbs brown sugar</li> <li>40g sachet fajita seasoning</li> <li>8 flour tortillas</li> <li>2x400g can black beans, rinsed, drained</li> <li>2 corn cobs, kernels removed</li> <li>375g jar mild thick and chunky salsa</li> <li>2 cups grated tasty cheese</li> <li>olive oil cooking spray</li> <li>smashed avocado, lime wedges, sour cream and coriander leaves, to serve</li> </ul> <p><strong>Salsa</strong></p> <ul> <li>½ small red onion, peeled, finely chopped</li> <li>2 vine-ripened tomatoes, deseeded, finely chopped</li> <li>½ lime, juiced</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 220°C fan forced. Lightly grease two large oven trays.</li> <li>Place onions in a shallow microwave-safe dish. Cover with damp paper towel. Microwave on High or 100 per cent power for 4 minutes until soft.</li> <li>Heat half the oil in a medium, non-stick frying pan over a medium heat. Add onions and sugar. Cook, stirring occasionally, for 15 minutes or until caramelized. Add seasoning. Cook, stirring for a further 1 minute.</li> <li>Divide onions evenly over half of each tortilla. Top with beans and corn. Spoon over salsa and sprinkle with cheese. Fold over to enclose.</li> <li>Place tortillas onto trays. Spray both sides lightly with cooking oil. Bake for 10 minutes, or until cheese is melted and tortillas are golden around the edges.</li> <li>Meanwhile, make salsa. Combine all ingredients in a bowl. Serve tacos with salsa, avocado, lime wedges, sour cream and coriander leaves.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Serve tacos with chipotle mayonnaise instead of sour cream. For a spicy kick, add drained pickled jalapenos to the salsa.</li> <li>For a non-vegetarian option, replace 1 can of black beans with 300g chopped cooked chicken.</li> <li>To serve at a later time, make to the end of step 3 and place on a tray in the fridge. Kids can cook them between baking paper in a sandwich press.</li> </ul> <p><em>Recipe by Australian Onions.</em></p>

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Chipotle lamb and corn salsa soft tacos

<p>Forget mince and packet mix – once you try this completely homemade chipotle lamb and corn salsa taco filling, you’ll never go back. Grill the corn on the barbecue to add some smoke and char for extra flavour and visual appeal. Serve with a Spanish rice for a light meal option. Substitute lamb for beef, pork or chicken.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons peanut oil</li> <li>300 g cooked pulled lamb rib meat</li> <li>4 soft tacos (flour or corn)</li> <li>½ cup chopped coriander</li> </ul> <p><em>For the salsa</em></p> <ul> <li>1 avocado, chopped</li> <li>½ white onion, finely chopped</li> <li>½ cup corn kernels</li> <li>2 tablespoons olive oil</li> <li>½ teaspoon kosher salt</li> <li>½ teaspoon freshly cracked black pepper</li> <li>½ teaspoon agave sugar</li> </ul> <p><em>For the sauce</em></p> <ul> <li>½ cup light sour cream</li> <li>½ chipotle pepper</li> <li>juice of ½ lime</li> <li>¼ teaspoons kosher salt</li> <li>½ teaspoon agave sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.</li> <li>To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.</li> <li>Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.</li> <li>Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.</li> </ol> <p><img width="119" height="131" src="https://oversixtydev.blob.core.windows.net/media/44154/ribs-cover_119x131.jpg" alt="Ribs Cover (1)" style="float: right;"/></p> <p><em>This is an extract from </em>Ribs<em>, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.</em></p>

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Healthy Tex-Mex tofu tacos

<p><em><strong>Nutritionist and author of new book Get Lean, Stay Lean, Joanna McMillian, takes us through her recipe for Tex-Mex tofu tacos.</strong></em></p> <p>My family love Mexican-style food and we regularly have tacos or fajitas with various fillings and combinations. The best way to serve them is to pop everything in the middle of the table so that everyone can make their own. Here I’ve used tofu in place of meat and, if you have a vegan in the group, they can simply omit the yoghurt. Corn tortillas should be gluten free, but do check the ingredients list on the packet—they should be made entirely from corn.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>1 teaspoon ground cumin</li> <li>2 teaspoons dried oregano</li> <li>2 teaspoons sweet paprika</li> <li>1/4 teaspoon chilli flakes</li> <li>Freshly ground black pepper</li> <li>1 brown onion, diced</li> <li>1 red capsicum (pepper), diced</li> <li>600g firm tofu (see note)</li> <li>1 tablespoon extra virgin olive oil</li> <li>Pinch of salt flakes</li> </ul> <p>To serve</p> <ul> <li>1 small cos (romaine) lettuce, shredded</li> <li>1 tomato, diced</li> <li>2 limes, cut into wedges</li> <li>Handful coriander (cilantro) leaves</li> <li>80 g natural yoghurt</li> <li>4 large or 8 mini corn tortillas</li> <li>1/2 avocado, diced</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to fan-forced 160°C. Drain the tofu, slice and press gently between two pieces of paper towel to remove the excess moisture.</li> <li>Combine the cumin, oregano, paprika and chilli in a bowl. Crumble the tofu slices into the spice blend and stir to coat. Wrap the tortillas in foil and pop them into the oven to warm.</li> <li>Heat two teaspoons of the extra virgin olive oil in a frying pan over medium–high heat.</li> <li>Add the onion and capsicum and sauté for two minutes. Add the remaining oil and the spiced tofu. Cook for three minutes until heated through.</li> <li>Season to taste with a pinch of salt and black pepper.</li> <li>Divide the lettuce, tofu mixture, tomato and avocado across the warm tortillas. Top each with a dollop of yoghurt, and serve with lime wedges and a scattering of coriander.</li> <li>Alternatively, pop everything in bowls in the middle of the table and each person can make up their own.</li> </ol> <p><span style="text-decoration: underline;"><strong><img width="178" height="234" src="https://oversixtydev.blob.core.windows.net/media/35256/book-cover_get-lean-stay-lean_joanna-mcmillan_178x234.jpg" alt="Book Cover _Get Lean , Stay Lean _Joanna Mc Millan (8)" style="float: right;"/></strong></span></p> <p><span style="text-decoration: underline;"><strong>Tip:</strong></span> Tofu is made by coagulating soy milk and then pressing together the resulting curds. It’s a terrific source of protein and the soy bean is one of few plants that contain all of the essential amino acids. This makes it ideal for vegetarian and vegan diets. Tofu also provides good amounts of iron and zinc, B group vitamins, magnesium, phosphorus and the antioxidant mineral selenium. All up it’s a pretty impressive nutrition package, worthy of any diet. A tofu serve of 100g provides 500kJ, 12g protein, 7g fat (mostly as polyunsaturated fat), no carbohydrate and 3.5g of fibre.</p> <p><em>Images and recipes from </em>Get Lean Stay Lean<em> by Joanna McMillan (Murdoch Books RRP $35). Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/get-lean-stay-lean-by-joanna-mcmillan-9781743368480/%23.WHcXs1N95hE" target="_blank">Dymocks</a></strong></span>.</em></p>

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Crispy chicken tacos with lime aioli

<p>These tacos are a flavoursome, refreshing and light meal option. Try them tonight.</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>Vegetable oil, to shallow-fry</li> <li>600g chicken breast schnitzels</li> <li>150g (1/2 cup) aioli</li> <li>1 tablespoon lime juice</li> <li>6 tortillas</li> <li>80g (1 cup) red onion, chopped</li> <li>1 avocado, peeled, stoned, chopped</li> <li>200g punnet tomatoes, halved</li> <li>80g of red capsicum, chopped</li> <li>1/3 cup parsley leaves</li> <li>Lime wedges, to serve</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. Heat oil on medium-high heat in a large frying pan. Add chicken and cook for 2 mins each side or until golden. Transfer to a plate lined with paper towel and thickly slice.</p> <p>2. Combine aioli and lime juice into a small bowl.</p> <p>3. Take half the aioli mixture and divide among tortillas. Top with sliced onion, chicken, avocado, tomato, remaining aioli mixture, capsicum and parsley leaves. Serve with lime wedges.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website,</em><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;"> head to the abcshop.com.au to order your copy now<em>.</em></span></a></strong></p>

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Spicy tofu tacos with mango mayonnaise

<p>Great as a side (or a light meal), these spicy tofu tacos served with mango mayonnaise are a delicious vegetarian twist on a Mexican favourite.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Two</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 cups finely sliced red cabbage</li> <li>1 tablespoon olive oil</li> <li>1/2 lemon, juiced</li> <li>1 block spicy tofu, cut into thick slices</li> <li>4 mini tortillas</li> <li>1/2 avocado, sliced</li> <li>1 small bunch coriander, leaves picked</li> <li>2 tablespoons Roza’s mango mayonnaise</li> <li>1 long red chilli, finely sliced</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Combine the red cabbage, half of the olive oil and the lemon juice in a large bowl. Season with salt and pepper and set aside.</li> <li>Lightly grease a medium frying pan with the remaining olive oil and heat over a medium-high heat. Add the spicy tofu and cook, stirring, for 1-2 minutes, or until golden.</li> <li>Meanwhile, heat the mini tortillas in a microwave or sandwich press (if using the microwave, place tortillas on a plate first).</li> <li>To serve, divide the tortillas between plates. Top with the avocado, cabbage mixture, tofu, coriander, mango mayonnaise and fresh long red chilli.</li> </ol> <p><em>Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank"><strong><span style="text-decoration: underline;">Hello Fresh</span></strong></a>. </em></p> <div> <table border="0" cellspacing="0" cellpadding="0" align="left"> <tbody> <tr> <td align="left" valign="top"> <p> </p> </td> </tr> </tbody> </table> </div> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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Spicy pork tacos with pineapple salsa

<p>The pineapple salsa perfectly counteracts the heat of the spiced pork in this flavoursome dish that’ll take your tastebuds on a South American holiday!</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>350g pork fillet</li> <li>2 teaspoons olive oil</li> <li>1 tablespoon peri peri spice mix</li> <li>½ pineapple</li> <li>¼ small red onion</li> <li>Small handful freshly chopped coriander</li> <li>½ long red chilli</li> <li>2 teaspoons apple cider vinegar</li> <li>¼ teaspoon sea salt or to taste</li> <li>Pinch freshly ground black pepper</li> <li>1 small avocado</li> <li>1 lime</li> <li>8 mini tortillas</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 180°C.</li> <li>Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.</li> <li>Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly. When the meat is cooked, allow to rest wrapped in aluminium foil for 5 minutes.</li> <li>Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chilli in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chilli and coriander in a bowl and season with apple cider vinegar, salt and pepper.</li> <li>Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving. Heat tortillas wrapped in aluminium foil in the oven for 10 minutes.</li> <li>Once the pork has rested, slice into 5mm-thin slices.</li> <li>To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa. Serve lime wedges on the side.</li> </ol> <p><em>Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank"><strong><span style="text-decoration: underline;">visit their website</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/08/breakfast-bacon-burrito/"><span style="text-decoration: underline;"><em><strong>Breakfast bacon burrito</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/08/slow-cooked-beef-bean-and-beer-chilli/"><span style="text-decoration: underline;"><em><strong>Slow cooked beef, bean and beer chilli</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/"><span style="text-decoration: underline;"><em><strong>Mexican bean soup</strong></em></span></a></p>

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Mango and feta fish tacos

<p>Want something fresh, light and healthy for dinner tonight? Try these delicious mango salsa and feta fish tacos.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>2 tablespoons of flour</li> <li>1 teaspoon of ground coriander</li> <li>400g of white fish fillets</li> <li>½ table spoon of cayenne pepper</li> <li>1 tablespoon of olive oil</li> <li>4 tortillas</li> <li>Crumbled feta cheese (enough to top 4 tacos)</li> </ul> <p><em>Salsa</em></p> <ul> <li>1 mango, diced</li> <li>½ red onion, chopped</li> <li>¼ cup of chopped cilantro</li> <li>Juice of one small lime</li> <li>Salt to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>To make the salsa, combine all salsa ingredients in a bowl and toss. Let rest while you cook your fish.</li> <li>In a bowl, combine flour, ground coriander, and cayenne pepper.</li> <li>Coat fish in flour mixture.</li> <li>Heat olive oil in a frying pan over medium-high heat.</li> <li>Add fish and cook, flipping halfway through, until golden on both sides and cooked through. Let drain atop paper towel.</li> <li>Serve on tortillas and top with mango salsa and feta cheese. Add a dollop of sour cream if desired.</li> </ol> <p><strong>Related links: </strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/08/quesadilla-beans-cheese/">Quesadilla with beans and cheese</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/08/tomato-salsa/">Fresh tomato salsa</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/07/eggplant-dip/">Smokey eggplant dip</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/04/pesto-bruschetta/">Bruschetta with macadamia pesto and roasted red capsicum</a> </span></em></strong></p>

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Recipe: Spicy Mexican pork tacos

<p>Summer is coming and that means it’s time to mix things up in the kitchen. What better way to introduce something new into your cooking that with a little fiesta fun inspired by the Mexicans? These spicy pork tacos are sure to delight. Best served alfresco and with an ice-cold beverage. Enjoy!&nbsp;</p><p><strong>Serves:</strong> 4</p><p><strong>Preparation:</strong> Six hours</p><p><strong>Cooking time:</strong> 20 minutes</p><p><strong>Ingredients:</strong></p><p>2 long green chillies, deseeded, chopped</p><p>3 garlic cloves, chopped</p><p>
2 teaspoons dried oregano</p><p>1 teaspoon chilli powder</p><p>
2 tablespoons cider vinegar</p><p>600g pork fillets</p><p>
1 tablespoon olive oil</p><p>
8 corn tortillas</p><p>1/2 small lettuce, thinly shredded</p><p>2 large tomatoes, thinly sliced</p><p>2 small avocadoes, thinly sliced</p><p>Pickled jalapenos, limes, sour cream, tasty cheese and coriander leaves, to serve</p><p><strong>Method:</strong></p><p>1. Put the chopped chillies, garlic, oregano, chilli powder and vinegar in a food processor. Process until almost smooth. Place into a large, ceramic dish.</p><p>2. Add pork into bowl. Turn to coat. Cover and refrigerate, turning occasionally, for 4 hours or overnight.</p><p>3. 
Preheat oven to 200°C/180°C fan-forced. Heat oil in a frying pan over high heat.</p><p>4. Add pork. Cook, turning, for 5 minutes or until browned. Place pork on a greased baking tray. Bake for 12 to 15 minutes or until just cooked through. Stand for 10 minutes. Thinly slice.</p><p>5. Meanwhile, wrap tortillas in foil. Place on a baking tray. Bake for 10 minutes or until heated through.</p><p>6. Place tortillas on a plate. Cover with foil to keep warm.</p><p>7. Serve tortillas with lettuce, tomatoes, avocado, pork and toppings. And don't forget a squeeze of lime.</p>

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Recipe: Spicy Mexican pork tacos

<p>Summer is coming and that means it’s time to mix things up in the kitchen. What better way to introduce something new into your cooking that with a little fiesta fun inspired by the Mexicans? These spicy pork tacos are sure to delight. Best served alfresco and with an ice-cold beverage. Enjoy!&nbsp;</p><p><strong>Serves:</strong> 4</p><p><strong>Preparation:</strong> Six hours</p><p><strong>Cooking time:</strong> 20 minutes</p><p><strong>Ingredients:</strong></p><p>2 long green chillies, deseeded, chopped</p><p>3 garlic cloves, chopped</p><p>
2 teaspoons dried oregano</p><p>1 teaspoon chilli powder</p><p>
2 tablespoons cider vinegar</p><p>600g pork fillets</p><p>
1 tablespoon olive oil</p><p>
8 corn tortillas</p><p>1/2 small lettuce, thinly shredded</p><p>2 large tomatoes, thinly sliced</p><p>2 small avocadoes, thinly sliced</p><p>Pickled jalapenos, limes, sour cream, tasty cheese and coriander leaves, to serve</p><p><strong>Method:</strong></p><p>1. Put the chopped chillies, garlic, oregano, chilli powder and vinegar in a food processor. Process until almost smooth. Place into a large, ceramic dish.</p><p>2. Add pork into bowl. Turn to coat. Cover and refrigerate, turning occasionally, for 4 hours or overnight.</p><p>3. 
Preheat oven to 200°C/180°C fan-forced. Heat oil in a frying pan over high heat.</p><p>4. Add pork. Cook, turning, for 5 minutes or until browned. Place pork on a greased baking tray. Bake for 12 to 15 minutes or until just cooked through. Stand for 10 minutes. Thinly slice.</p><p>5. Meanwhile, wrap tortillas in foil. Place on a baking tray. Bake for 10 minutes or until heated through.</p><p>6. Place tortillas on a plate. Cover with foil to keep warm.</p><p>7. Serve tortillas with lettuce, tomatoes, avocado, pork and toppings. And don't forget a squeeze of lime.</p>

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