1. Combine the pork, cumin and oil in a shallow bowl. Cover with plastic wrap and set aside for 10 minutes to marinate. 2. Meanwhile, to make the crunchy almond coleslaw, combine the cabbage, carrot, celery, green onions, mayonnaise, sour cream, almonds, chives, coriander and lemon juice in a large bowl. Taste and season with salt. Cover and place in the fridge. 3. Heat a large skillet over medium-high heat. Add about 1/2 the pork mixture and cook, stirring occasionally for about 4 minutes or until brown. Season with salt and pepper. 4. Repeat with remaining pork mixture. 5. Divide the coleslaw and pork mixtures evenly between the six tortillas. Top with coriander sprigs. 6. Fold in one end and roll up firmly to enclose the filling leaving the other end open. 7. Wrap in a paper napkin and tie with string to secure. 8. Repeat with each tortilla. ---------------------------------------------------------------------------
Nutrition
Ingredients
