Festive fiesta tacos

Name: Festive fiesta tacos
Total time: 25 min
Yield: 6
Cuisine: mexican
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

With crispy, spicy pork

“These little pork tacos have got the lot – hot and cold, soft and crunchy, citrus and spice ”

Serves 6

Cooks In25 minutes

DifficultySuper easy

Pork Christmas Mexican Pork belly Mains Sandwiches & wraps

Nutrition per serving

Calories 478 24%
Fat 21.2g 30%
Saturates 7.4g 37%
Sugars 17.0g 19%
Protein 33.4g 67%
Carbs 32.9g 13%

Of an adult's reference intake

Jamie's Christmas with Bells On

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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

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Jamie's Christmas with Bells On

Tap For Ingredients

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.