Hickory Pork Tacos with Pepita Spinach Salsa

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara on prepared tray with first measure of pork taco spice mix and a drizzle of olive oil. Season with salt and pepper and roast for 15-20 minutes, until golden. Turn once during cooking. While kumara is cooking, prepare pepita spinach salsa.
3. Finely dice or grate cucumber; finely chop spinach; roughly chop pepitas; mince first measure of garlic. Combine all in a medium bowl with lemon juice and oil, season to taste with salt and pepper and set aside. In a small bowl, mix together all citrus dressing ingredients and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Thinly slice shallot and second measure of garlic. Add pork mince, shallot and garlic to pan and cook for 4-5 minutes, breaking up with a wooden spoon as it cooks, until meat is browned.
5. Add second measure of pork taco spice mix and hickory hot sauce and cook for 1 minute, until fragrant. Increase heat to medium-high, add canned tomatoes and cook for about 3 minutes, stirring occasionally, until thickened slightly. Season to taste with pepper.
6. While hickory pork mixture cooks, wrap tortillas in foil and place in oven for 5 minutes, until warmed through.
7. divide tortillas between plates, top with a generous spoonful of hickory pork mixture, pepita spinach salsa and a dollop of citrus dressing. Garnish with mint and remaining pepitas. Serve spiced kumara and any remaining pepita spinach salsa on the side.