Fancy something spicy and fast tonight? This easy tangy Mexican inspired pork dish ticks all the boxes especially for flavour. Increase or decrease the amount of chilli depending on your preferred  heat levels.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

pork and slaw tortillas

• 500g pork leg steaks cut in thin strips
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon red chilli flakes
• sea salt and freshly ground black pepper
• juice and zest of 1 lime
• 1 tablespoon olive oil

for the slaw

• 1 cup very finely shredded red cabbage
• 1 cup very finely shredded fennel bulb
• ½ cup finely sliced red capsicum
• 3 spring onions trimmed and cut in fine slices
• ½ cup picked and washed coriander leaves
• 2 tablespoons extra virgin olive oil
• juice ½ lemon
• sea salt and freshly ground black pepper

to serve

• 8 warmed soft tortillas
• light sour cream
• spicy tomato salsa
• 4 lime cheeks (optional)

Mix the pork strips in a medium bowl with all the spices, lime juice, zest and plenty of salt and pepper. Cover and chill until ready to cook. To assemble the salad simply toss all the ingredients together in a bowl and season with salt and pepper to taste.  Just before serving cook the pork, use a large frying pan, wok or BBQ flat plate on a medium high heat. Add a little olive oil and cook off the pork turning as soon as it starts to change colour. This should take 2-3 minutes, the pork is ready when its cooked through and lightly browned.

Serve immediately on warmed soft tortillas. With a generous dollop of sour cream, a tablespoon of salad all topped off with the spicy pork and a extra squeeze of lime juice. Makes 8 serves 4.