Festive fiesta tacos

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.

Nutritional Information (amount per serving)


Serves 6   Approx time: 25   Difficulty: super easy


  • 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.

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