Roast Pork Tacos

With beans and crunchy salad

PrepTime 15 Mins
Serves 2
Cook Time 25 Mins

350 g pork fillet

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

1 handfull of fresh Mint


olive oil

1 good pinch of cumin seeds

3 spring onions

2 cloves of garlic

1 x 400 g tin of black beans


1 fresh red or green chilli

2 little gem lettuces

½ a bunch of fresh coriander

1 ripe avocado

1 large ripe tomato

1 eating apple

low-salt soy sauce

extra virgin olive oil

1 lime

  1. 1

    Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, a pinch of sea salt and black pepper, and stir regularly.

  2. 2

    Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan. Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer.

  3. 3

    Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato.

  4. 4

    Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top. Ripple a little chilli sauce through the yoghurt in a small bowl.

  5. 5

    Stir, mush and season the beans to taste.

  6. 6

    Drizzle the salad with a little soy sauce, 1 tablespoon of extra virgin olive oil and the lime juice, then toss together.

  7. 7

    Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves and fresh mint as a garnish.

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