Pork Gyros Tacos with Mango Mayo & Pico de Gallo

Portions of enjoyment

3

Preparation time

40'

Cooking time

30'

Ingredients

For the tacos:

6 small tortillas (for tacos)
450 g pork neck, thinly sliced

For the marinade:

1 tsp dried oregano
¼ tsp garlic powder
1 tsp granulated sugar
¼ tsp ground star anise
½ tsp tomato paste
½ tsp mustard powder
25 ml soy sauce
½ tsp smoked paprika
50 ml olive oil
¼ tsp black pepper

For the mango mayo:

300 g mayonnaise
150 g ripe mango, diced
1 tsp chili sauce

For the pico de gallo:

1 tomato, finely diced
½ red bell pepper, finely diced
½ medium onion, finely diced
1 tbsp fresh cilantro, finely chopped
Juice of ½ lime
Olive oil
Salt
Pepper

For the potato sticks:

1–2 potatoes, cut into thin sticks
Sunflower oil, for frying

Recipe Execution

Marinate the pork:
Place the pork slices in a large bowl. Add all marinade ingredients and mix thoroughly with your hands (wear disposable gloves if preferred). Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the meat to marinate properly.

Prepare the mango mayo:
In a food processor, blend the mayonnaise, mango, and chili sauce until smooth. Transfer to a bowl and refrigerate.

Make the pico de gallo:
Combine all the ingredients in a bowl. Gently mix and set aside.

Cook the pork gyros:
Heat a non-stick skillet over medium-high heat. Sear the marinated pork slices on both sides until cooked through, keeping the marinade oils for extra flavor. Once done, transfer to a cutting board and slice into thin strips.

Fry the potato sticks:
Heat sunflower oil in a frying pan over medium heat. Fry the potato sticks until golden and crispy. Drain on paper towels.

Assemble the tacos:
Lay out a tortilla on your work surface. Add some pork gyros across the surface. On one side, spoon some pico de gallo; on the other side, add crispy potato sticks. Drizzle with mango mayo.
Repeat with the remaining tortillas and serve immediately.

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Printing

Pork Gyros Tacos with Mango Mayo & Pico de Gallo

INGREDIENTS

For the tacos:

6 small tortillas (for tacos)
450 g pork neck, thinly sliced

For the marinade:

1 tsp dried oregano
¼ tsp garlic powder
1 tsp granulated sugar
¼ tsp ground star anise
½ tsp tomato paste
½ tsp mustard powder
25 ml soy sauce
½ tsp smoked paprika
50 ml olive oil
¼ tsp black pepper

For the mango mayo:

300 g mayonnaise
150 g ripe mango, diced
1 tsp chili sauce

For the pico de gallo:

1 tomato, finely diced
½ red bell pepper, finely diced
½ medium onion, finely diced
1 tbsp fresh cilantro, finely chopped
Juice of ½ lime
Olive oil
Salt
Pepper

For the potato sticks:

1–2 potatoes, cut into thin sticks
Sunflower oil, for frying

Implementation

Marinate the pork:Place the pork slices in a large bowl. Add all marinade ingredients and mix thoroughly with your hands (wear disposable gloves if preferred). Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the meat… Read More

Marinate the pork:
Place the pork slices in a large bowl. Add all marinade ingredients and mix thoroughly with your hands (wear disposable gloves if preferred). Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the meat to marinate properly.

Prepare the mango mayo:
In a food processor, blend the mayonnaise, mango, and chili sauce until smooth. Transfer to a bowl and refrigerate.

Make the pico de gallo:
Combine all the ingredients in a bowl. Gently mix and set aside.

Cook the pork gyros:
Heat a non-stick skillet over medium-high heat. Sear the marinated pork slices on both sides until cooked through, keeping the marinade oils for extra flavor. Once done, transfer to a cutting board and slice into thin strips.

Fry the potato sticks:
Heat sunflower oil in a frying pan over medium heat. Fry the potato sticks until golden and crispy. Drain on paper towels.

Assemble the tacos:
Lay out a tortilla on your work surface. Add some pork gyros across the surface. On one side, spoon some pico de gallo; on the other side, add crispy potato sticks. Drizzle with mango mayo.
Repeat with the remaining tortillas and serve immediately.

Read Less

29
Dec

SHARE THE RECIPE

Printing

Pork Gyros Tacos with Mango Mayo & Pico de Gallo

INGREDIENTS

For the tacos:

6 small tortillas (for tacos)
450 g pork neck, thinly sliced

For the marinade:

1 tsp dried oregano
¼ tsp garlic powder
1 tsp granulated sugar
¼ tsp ground star anise
½ tsp tomato paste
½ tsp mustard powder
25 ml soy sauce
½ tsp smoked paprika
50 ml olive oil
¼ tsp black pepper

For the mango mayo:

300 g mayonnaise
150 g ripe mango, diced
1 tsp chili sauce

For the pico de gallo:

1 tomato, finely diced
½ red bell pepper, finely diced
½ medium onion, finely diced
1 tbsp fresh cilantro, finely chopped
Juice of ½ lime
Olive oil
Salt
Pepper

For the potato sticks:

1–2 potatoes, cut into thin sticks
Sunflower oil, for frying

Implementation

Marinate the pork:Place the pork slices in a large bowl. Add all marinade ingredients and mix thoroughly with your hands (wear disposable gloves if preferred). Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the meat… Read More

Marinate the pork:
Place the pork slices in a large bowl. Add all marinade ingredients and mix thoroughly with your hands (wear disposable gloves if preferred). Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the meat to marinate properly.

Prepare the mango mayo:
In a food processor, blend the mayonnaise, mango, and chili sauce until smooth. Transfer to a bowl and refrigerate.

Make the pico de gallo:
Combine all the ingredients in a bowl. Gently mix and set aside.

Cook the pork gyros:
Heat a non-stick skillet over medium-high heat. Sear the marinated pork slices on both sides until cooked through, keeping the marinade oils for extra flavor. Once done, transfer to a cutting board and slice into thin strips.

Fry the potato sticks:
Heat sunflower oil in a frying pan over medium heat. Fry the potato sticks until golden and crispy. Drain on paper towels.

Assemble the tacos:
Lay out a tortilla on your work surface. Add some pork gyros across the surface. On one side, spoon some pico de gallo; on the other side, add crispy potato sticks. Drizzle with mango mayo.
Repeat with the remaining tortillas and serve immediately.

Read Less

29
Dec

SHARE THE RECIPE

Printing

Recipe by Giorgos Tsoulis
See also: https://www.giorgostsoulis.com/syntages/kyrios-gevmata/tacos-me-ghyro-khoirino

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