We all know I love a bit of Mexican inspired cooking (ratified by Fernando and Melissa who know about these things) so it’s probably no surprise that I have been making tacos. These ones were supposed to serve four people but they were so good Mr O and I ate the lot. They’re also super speedy to make so if you get a mad taco craving you can knock them up in about 20 minutes.
Pork tacos with spicy black beans and avocado salad
Adapted from Jamie’s 15 Minute Meals
500g skinless pork belly (I had some trouble getting this so I bought a pack of thick streaky rashers and they worked a charm)
1 heaped teaspoon fennel seeds
1 heaped teaspoon smoked paprika
For the beans
1 good pinch of cumin seeds
3 spring onions
2 cloves of garlic, finely chopped
1 400g tin (or tetrapak since it’s weirdly hard to get tins here) black beans – do not drain
For the salad
1/2 a fresh red chili
1 little gem lettuce
1/2 bunch fresh coriander
1 ripe avocado
1 large ripe tomato
1 tablespoon extra virgin olive oil
Sweet chili sauce
4 tablespoons plain yoghurt
8 corn taco shells
Put a large frying pan over a medium-high heat and a medium frying pan or saucepan over a medium heat.
Put the pork into 1cm cubes and add to the large frying pan with the fennel seeds, paprika and a good sprinkle of salt and pepper. Stir regularly. You want it to blacken a little so don’t worry if it catches a bit.
Put one tablespoon of olive oil and the cumin seeds in the medium frying pan. Trim and slice the spring onions and then add them to the pan with the garlic. Stir in the beans with their juices and simmer.
Finely slice the chilli, lettuce and most of the top, leafy half of the coriander. Halve, destone, peel and chop the avocado. Chop the tomato. Toss all of this together and place on a platter or in a nice bowl. Stir a little chili sauce through the yoghurt.
Stir and season the beans to taste. Drizzle the salad with olive oil, lime juice and a little soy sauce. Toss together. Drain the fat from the pork pan. Stuff everything into the tacos and sprinkle with the remaining coriander leaves.
Serves 4… or 2 if you are really greedy.