Linda McCartney Foods - Vegetarian Pulled ‘Pork’ Tacos with Charred Pineapple Salsa, lime and coriander

Deliciously easy tacos with Vegetarian Pulled Pork and tangy pineapple salsa.

Recipe by Jessica Simmons

For the pulled pork: Cook the Linda McCartney vegetarian pulled pork as per cooking instructions on the pack. Once cooked, stir through the BBQ sauce and set aside.
For the pineapple salsa: Remove pineapple head, skin & core. Slice the pineapple in long chunks. Heat a griddle pan on high heat and drizzle with a little oil of your choice and once smoking, place the pineapple chunks along the grates. Turn once grill marks are visible and repeat on the other side then set aside to cool.
Finely dice the red onion, red chilli and pineapple and place in a bowl with salt, pepper, squeeze of lime juice and a handful of finely chopped coriander and mix thoroughly.
Assembly: Gently warm the tortillas and then add a baby gem leaf, the BBQ pulled pork and then top with the pineapple salsa, a squeeze of lime and avocado. Enjoy!

1 x bag of Linda McCartney’s Vegetarian Pulled Pork
2 x tbsp BBQ sauce
8 x mini corn tortillas

For the salsa

1 x pineapple
1 x red onion
1 x red chilli
1/2 x lime
Coriander
1 x tsp oil

Optional

Baby gem lettuce
Avocado

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