Vickys Mexican-Style Pork with Corn Salsa

• 400 grams pork fillet
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 8 corn tortillas or see my link below for my free-from flour tortillas
• 2 corn on the cob
• 2 large tomatoes
• 2 spring onions / scallions
• 1 the zest & juice of half an orange
• 1 bunch coriander leaves, a handful, chopped

1. Boil the cobs in lightly salted water for 6 minutes
2. Cut the pork fillet into 12 even sized slices
3. Mix the oil and paprika in a shallow dish and coat the pork and par-boiled cobs in it
4. Heat a griddle or frying pan and cook the cobs for a few minutes turning occasionally until lightly browned all over.
5. Set aside to cool
6. Put the pork discs on the griddle or frying pan in batches and cook for 2 minutes each side.
7. Remove and keep warm
8. Cut the corn kernels off the cobs - stand them on one end and run a knife down the core all around
9. De-seed and dice the tomatoes and trim and slice the spring onions
10. Put them in a bowl along with the corn, orange juice, zest & coriander leaves and gently mix together
11. Warm the tortillas and serve each person 3 slices of pork and a serving of the salsa.
12. Maybe a little sour cream & guacamole too and let them make their own wraps

pork fillet, olive oil, paprika, corn tortillas, corn, tomatoes, spring onions, orange, coriander

Taken from cookpad.com/us/recipes/337815-vickys-mexican-style-pork-with-corn-salsa (may not work)