Pork Tacos

Leave the yellow boxes at the supermarket! Once you try these, you won’t need the help of Mexican flavours that come in the yellow box.

You may choose to add some chilli if you need a bit of a kick. I went for the soft taco shells as every time we have the hard ones, they break as soon as you bite into them. Then you have taco filling dripping down your hands, and the taco eating experience has instantly gone from fun to fail. Recently Dad and I would just mush up the hard shells and mince and filling and have open tacos

This recipe didn’t say to serve with lettuce which I usually would. I thought I would miss it, but definitely didn’t. I think the mounds of coriander I put on mine made for a more refreshing tase.

Pork Tacos

BBC Good Food Magazine

1 tablespoon olive oil
1 brown onion, chopped
4 garlic cloves, chopped
500g pork mince
1½ tablespoon brown sugar
2 teaspoons ground cumin
½ cup apple cider vinegar
400g tomato passata
Taco shells or soft tacos
1 tomato, chopped
1 small red onion, finely chopped
½ cup grated light tasty cheese
½ cup light sour cream
coriander sprigs, to serve

1. Heat olive oil in a large frying pan on medium. Add brown onion and cook for 5 mins, until softened. Add garlic and cook for 1 min, until fragrant. Increase heat to high, add pork mince and cook, stirring to break up any lumps, for 5 mins, until browned. Add brown sugar and cumin and cook for 1 min, until fragrant. Add vinegar and simmer  for 3-4 minutes, until reduced.
2. Stir through passata and simmer for 10 minutes until liquid reduces and thickens.
3. Serve pork with taco shells, chopped tomato, red onion, cheese, sour cream and coriander.

Serves 4.