Ultimate pork tacos with spicy black beans & avocado green salad

Pork Tacos

Serves 4

  • For the pork

  • 350 g skinless higher-welfare pork belly

  • 1 heaped teaspoon fennel seeds

  • 1 heaped teaspoon sweet smoked paprika

  • For the beans

  • olive oil

  • 1 good pinch cumin seeds

  • spring onions

  • cloves of garlic

  • 1 x 400 g tin of black beans

  • For the salad

  • 1 fresh red or green chilli

  • 2 little gem lettuces

  • ½ a bunch fresh coriander

  • 1 ripe avocado

  • 1 large ripe tomato

  • 1 eating apple

  • low-salt soy sauce

  • 1 tablespoon extra virgin olive oil

  • 1 lime

  • To serve

  • Lingham's chilli sauce

  • 4 tablespoons fat-free natural yoghurt

  • 8 corn taco shells

Ingredients out • Large frying pan, medium-high heat • Medium frying pan, medium heat



START COOKING

Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly • Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan • Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer



Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato • Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top • Ripple a little chilli sauce through the yoghurt in a small bowl



Stir, mush and season the beans to taste • Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together • Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

Nutritional Information

Ultimate pork tacos with spicy black beans & avocado green salad

An explosion of flavour and texture

More Quick fixes recipes >
0 foodies cooked this
Proper Mexican pork tacos are all about the perfect combo of juiciness, zing, crunch and creaminess
Serves 4
15m
Super easy
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Method

Ingredients out • Large frying pan, medium-high heat • Medium frying pan, medium heat

START COOKING
Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly • Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan • Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer

Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato • Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top • Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste • Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together • Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

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 582
    29%
  • Carbs 36.5g
    14%
  • Sugar 7.5g 8%
  • Fat 28.6g 41%
  • Saturates 7.2g 36%
  • Protein 42g 93%
Of an adult's reference intake

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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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  • For the pork

  • 350 g skinless higher-welfare pork belly

  • 1 heaped teaspoon fennel seeds

  • 1 heaped teaspoon sweet smoked paprika

  • For the beans

  • olive oil

  • 1 good pinch cumin seeds

  • spring onions

  • cloves of garlic

  • 1 x 400 g tin of black beans

  • For the salad

  • 1 fresh red or green chilli

  • 2 little gem lettuces

  • ½ a bunch fresh coriander

  • 1 ripe avocado

  • 1 large ripe tomato

  • 1 eating apple

  • low-salt soy sauce

  • 1 tablespoon extra virgin olive oil

  • 1 lime

  • To serve

  • Lingham's chilli sauce

  • 4 tablespoons fat-free natural yoghurt

  • 8 corn taco shells