198 g tin of sweetcorn
1 red pepper, finely chopped
1 green chilli pepper, finely chopped
2 tbsp fresh lime juice, divided
1 ripe nectarine, chopped
0 Salt and black pepper
600 g leftover pork
8 6-inch corn tortillas
100 g cabbage, shredded
1 Heat half a tablespoon of the oil in a large pan over a medium-high heat. Add the sweetcorn, red pepper and chilli and cook for 5-6 minutes until lightly charred. Remove to a bowl and add half the lime juice, another tablespoon of olive oil and the nectarine. Season and toss to coat.
2 Heat the remaining olive oil in a pan and add the leftover pork. Cook for 3-4 minutes, until heated through.
3 Grill the tortillas for one minute on each side until lightly golden. Toss the cabbage with the juice from the other half of the lime. Place two tortillas on each of four plates, and divide the pork evenly among the tortillas. Top each taco with some cabbage and corn salsa.