Jamie Oliver

Ultimate pork tacos with spicy black beans & avocado green salad

An explosion of flavour and texture

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Ultimate pork tacos with spicy black beans & avocado green salad

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    582
    29%
  • Fat
    28.6g
    41%
  • Saturates
    7.2g
    36%
  • Protein
    42g
    93%
  • Carbs
    36.5g
    14%
  • Sugar
    7.5g
    8%

Of an adult's reference intake

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

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

Nutrition per serving
  • Calories
    582
    29%
  • Fat
    28.6g
    41%
  • Saturates
    7.2g
    36%
  • Protein
    42g
    93%
  • Carbs
    36.5g
    14%
  • Sugar
    7.5g
    8%

Of an adult's reference intake

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

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Ingredients

  • 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
  • 3 spring onions
  • 2 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
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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

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