Festive fiesta tacos
With crispy, spicy pork
Festive fiesta tacos
Serves 6
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
Jamie and Jimmy's Friday Night Feast
Tap For Method
Ingredients
- 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
Tap For Method
Jamie and Jimmy's Friday Night Feast
Tap For Ingredients
Method
- 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.
Jamie and Jimmy's Friday Night Feast
