Quick, easy and full of flavour, this will be a winner every time. The perfect combination of strong robust spices, with a fresh tangy salsa and mellow cooling sour cream. Maybe I should have doubled the recipe as the plates are always licked clean. Use soft taco shells, hard taco shells or larger tortillas.
Serves: 4 (2 per person)
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
- 8 soft taco shells or tortillas
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ cup leftover roast port juices
- 400g cooked pulled pork
- ¼ iceberg lettuce, shredded
- Sour cream to serve
- 1 long red chilli, finely chopped (optional)
- 2 tomatoes, finely diced
- ½ red inion, finely chopped
- 1 avodaco, finely diced
- 1 handful coriander, chopped
- ½ lime
- Salt & pepper, to taste
1Preheat oven to 140C. Remove tacos shells from packaging and wrap in foil, making sure all the edges of the foil are sealed tight so the tacos don’t get crispy. Warm in oven for 5 minutes while you prepare the remaining ingredients.
2Heat oil in a frying pan over medium–high heat, add spices and cook for a minute. Add leftover roast pork juices and pork, and cook for 3–4 minutes until the pork is heated through. If you don’t have enough juice left over from the roast, use orange juice or apple cider.
3To make fresh salsa, gently toss the tomato, onion, avocado, coriander leaves, juice of half a lime, salt and pepper in a bowl.
4Serve pork mixture in warmed tacos topped with lettuce, salsa, sour cream and chilli.
If you don’t have leftover cooked pork, use fresh pork mince instead. After the spices have been cooked, add mince and cook for 4–5 minutes, then add orange juice or apple cider.