Festive fiesta tacos

pork tacos

Serves 6

  • 1 teaspoon sweet smoked paprika

  • 1 teaspoon fennel seeds

  • 200 g higher-welfare pork belly, skin off and cut into 1cm dice

  • olive oil

  • 1 ripe avocado, halved and destoned

  • 2 large ripe tomatoes

  • 1 fresh red chilli

  • 200 g tinned haricot beans, drained, optional

  • 2 limes

  • sea salt

  • freshly ground black pepper

  • 1 teaspoon runny honey

  • 6 taco shells

  • ½ bunch fresh coriander, leaves picked and chopped

  • 1 lime

  • 1 teaspoon runny honey

  • fat-free natural yoghurt, to serve

Season your board with the sweet smoked paprika and fennel seeds and toss with the diced pork belly. Give your hands a good wash. Pop a large pan over a medium heat, add a small splash of oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.



Meanwhile, flip the board over and give your knife a quick clean. Use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomatoes. Finely chop the chilli, then toss it together to make a sort of crude salsa.



By this point the pork will be lovely and gnarly so drain and add the haricot beans, if using, and cook for a further 2 to 4 minutes, or until thick and combined.



Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.



Get yourself a big board or plank for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.

Nutritional Information

Festive fiesta tacos

With crispy, spicy pork

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These little pork tacos have got the lot – hot and cold, soft and crunchy, citrus and spice
Serves 6
25m
Super easy
Print this recipe
Method

For me, this is a brilliant dish – think bacon sarnie and everything we love about it, but with a hit of spice to really wake up your tastebuds. You've got hot and cold, crunchy and soft, heat and citrus – such great combos, and when you put these bad boys in your mouth, you'll know it's something special.

Season your board with the sweet smoked paprika and fennel seeds and toss with the diced pork belly. Give your hands a good wash. Pop a large pan over a medium heat, add a small splash of oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.

Meanwhile, flip the board over and give your knife a quick clean. Use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomatoes. Finely chop the chilli, then toss it together to make a sort of crude salsa.

By this point the pork will be lovely and gnarly so drain and add the haricot beans, if using, and cook for a further 2 to 4 minutes, or until thick and combined.

Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.

Get yourself a big board or plank for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 478
    24%
  • Carbs 32.9g
    13%
  • Sugar 17.0g 19%
  • Fat 21.2g 30%
  • Saturates 7.4g 37%
  • Protein 33.4g 74%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 teaspoon sweet smoked paprika

  • 1 teaspoon fennel seeds

  • 200 g higher-welfare pork belly, skin off and cut into 1cm dice

  • olive oil

  • 1 ripe avocado, halved and destoned

  • 2 large ripe tomatoes

  • 1 fresh red chilli

  • 200 g tinned haricot beans, drained, optional

  • 2 limes

  • sea salt

  • freshly ground black pepper

  • 1 teaspoon runny honey

  • 6 taco shells

  • ½ bunch fresh coriander, leaves picked and chopped

  • 1 lime

  • 1 teaspoon runny honey

  • fat-free natural yoghurt, to serve