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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INGREDIENTS

pork fillet

cajan seasoning

chilli powder

avocado

red onion

cucumber

coriander

olive oil

lime juice

lettuce

sea salt and ground black pepper

METHOD

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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