I’m revisiting an old favourite tonight; beautiful, smoky tacos are just the treat we need on a hump day in a miserable, cold week in February.
I first published this recipe as my Sumptious Smoky Tacos, but firstly, I fancied them again tonight, and secondly, I thought it was about time the recipe got a little makeover.
These tacos have always been extremely popular, and when you taste them, you’ll see why. They have deep, smoky flavours associated with slow cooking but are ready in less than half an hour – what’s not to love?
You can serve the tacos with any mix of sides you like – pile them up! But I served mine with avocado and lettuce (for a bit of health) and soured cream and cheese (because I like them!).
If anyone has the knack of eating tacos with your hands, please let me know! I feel a bit ridiculous eating them with a knife and fork!
This will make enough for 8 tacos and takes 30 minutes max to make.
Smoky Pork and Black Bean Tacos
1 tbsp olive oil
1 red onion
500g lean pork mince
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tsps smoked paprika
380g tin black beans
500g passata
Small bunch chopped coriander
To serve:
1 avocado, peeled and sliced
1 iceburg lettuce, chopped
50g cheddar cheese, grated
50ml soured cream
8 taco shells
1. Heat the oil in a large pan over a medium heat and add the chopped red onion. Sizzle for 2 minutes, then add the pork. Cook until browned, then stir in the cumin, ground coriander and smoked paprika.
2. Stir in the passata and drained black beans, put a lid on your pan and simmer for 20 minutes.
3. Stir in your chopped coriander and season to taste.
4. To serve, arrange the avocado, lettuce, cheese, soured cream and pork on the table with the taco shells and let everyone help themselves!
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