Al Pastor Taco Bowl
10-15 minutes
PREP TIME
15-20 minutes
COOK TIME
4 people
SERVINGS
Al Pastor Taco Bowl
Smokey Rebel
4 people
15 minutes
20 minutes
Mexican
Fresh. Colourful. Properly satisfying.
This Al Pastor Taco Bowl layers seasoned pork, fluffy rice and crisp toppings for a balanced, flavour-packed meal.
Ingredients
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600g pork shoulder or pork loin, thinly sliced
1½ tbsp Al Pastor seasoning
1 tbsp olive oil
Juice of ½ lime
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250g basmati or long grain rice
500ml water
Pinch of salt
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1 avocado, sliced
100g sweetcorn
½ red onion, finely diced
Cherry tomatoes, halved
Fresh coriander
Lime wedges
Directions
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Gather all of your ingredients before cooking
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Rinse rice under cold water.
Add to a saucepan with water and salt.
Bring to the boil, then reduce to low and cover.
Cook for 10–12 minutes until tender.
Fluff with a fork and set aside.
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Toss sliced pork with olive oil, lime juice and Al Pastor seasoning.
Heat a large frying pan over medium-high heat.
Cook pork in a single layer for 6–8 minutes until caramelised and fully cooked.
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Spoon rice into bowls.
Add cooked pork on top.
Arrange avocado, sweetcorn, onion and tomatoes around the bowl.
Finish with fresh coriander and lime.
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The pork should have caramelised edges with a deep red colour from the seasoning. The rice should be fluffy and separate, not sticky. The bowl should look vibrant with contrasting colours and fresh toppings.
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Add sour cream or Greek yoghurt for creaminess. Drizzle with hot sauce for extra heat. Swap rice for quinoa or lettuce for a lighter option.
