- 25 mins
- 10 mins
- Makes 12
|1 tbs olive oil|
|1 Tbsp taco spice mix|
|500g pkt slow cooked pork shoulder*, roughly shredded|
|400g red kidney beans, rinsed, drained|
|2 tomatoes, diced|
|1 yellow capsicum, diced|
|1 Lebanese cucumber, diced|
|½ red onion, diced|
|1 avocado, chopped|
|1 tbs lime juice|
|½ cup Devondale thickened cream|
|12 mini soft flour tortillas|
|300g Devondale shredded cheese|
|1/3 cup coriander leaves|
Heat half the oil in a large frying pan over medium heat. Add the spice mix and cook, stirring, for 1 min or until fragrant. Stir in 1/3 cup water. .
Add the pulled pork and drained beans. Simmer, uncovered, for 5-7 mins or until heated through.
Meanwhile, combine the tomato, capsicum, cucumber, red onion and remaining oil in a bowl. Season with salt and pepper.
Blend the avocado, lime juice and cream together in a bowl. Season with salt and pepper.
Heat tortillas in a dry pan or directly over a gas flame until slightly charred around the edges.
Assemble the tacos with pulled pork, salsa and avocado cream. Top with shredded cheese and coriander.
*slow cooked pork shoulder is a precooked product that is available at good supermarkets and butchers. Alternatively, you can cook you own.