Inspired by Mexican and Japanese cooking, these spicy tacos are a great pick for a summer dinner outside. Watch out — they’re hot! If you like things a little less spicy, leave the sriracha off on top, or swap the sriracha in the marinade for brown sugar. If you can’t find Kewpie mayonnaise, regular is fine.

Ingredients

• 1 pork tenderloin (about 1lb)
• 3 Tbsp fish sauce
• 3 Tbsp sriracha, plus more to garnish
• Twelve 6-inch corn tortillas
• 2 cups sliced green cabbage
• 2–3 tomatoes, diced
• ¼ cup torn mint
• Amola Molten Hot Salt
• Kewpie mayonnaise, to garnish

Method

Place the pork tenderloin in a resealable bag with the fish sauce and sriracha. Leave to marinate overnight.

The next day, heat your grill to medium-high and place the pork over indirect heat. Cook until medium, and a thermometer inserted in the centre reads 145°F, about 30–45 minutes. 

Meanwhile, heat a large skillet over medium heat and add the cabbage. Cook, stirring, for about a minute, then add ¼ cup water to steam. Once the water has evaporated, remove the cabbage to a bowl.

Thinly slice the pork.

To assemble the tacos, warm the tortillas. Add a slice of pork to each and top with cabbage, tomatoes, and mint. Sprinkle with Amola Molten Hot Salt and drizzle with Kewpie mayonnaise and sriracha to taste.