The cuisine we now call Tex-Mex is rooted in the state’s Tejano culture (Texans of Spanish or Mexican heritage who lived in Texas before it became a republic) and also Mexican immigrants who hailed largely from Northern Mexico. Until the 1970s, though, most people referred to it simply as Mexican food.

 The ingredients in this bright and bold-tasting pork tex mex salad, add up to a vibrant dish and the perfect midweek dinner.

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pork fillet

cajan seasoning

chilli powder


red onion



olive oil

lime juice


sea salt and ground black pepper


Prepare all your ingredients.

Brush your pork with olive oil; rub all over with combined seasoning mix and chili powder.  Cover and refrigerate for 10 minutes.

Heat a medium saucepan or barbecue over medium high heat.  Cook pork for 4 minutes or until browned all over.  Reduce the heat and cook further for 10 minutes of until cooked.    Remove from the heat; rest, coved, for 5 minutes.

Meanwhile, combine the avocado, tomatoes, onion, cucumber, salad, and coriander in a medium bowl.  Whisk Extra olive oil and juice in a jug and season to taste.  Drizzle dressing over salad and toss to coat.

Cut pork in thin slices.  Serve on salad mixture.

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