Pork tacos

Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.

Ingredients

• 2 tsp vegetable oil
• ½ red onion, chopped
• 2 tsp each smoked paprika and ground cumin
• 500g pack lean pork mince
• 300ml passata
• 5 tbsp barbecue sauce
• 400g can black bean, drained
• small bunch coriander, chopped
• 8 taco shells
• 1 ripe avocado, peeled and sliced
• ½ iceberg lettuce, finely shredded
• soured cream, to serve (optional)

Directions

• STEP 1

  Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.

• STEP 2

  Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.

• STEP 3

  Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.