Pork tacos with beans & crunchy salad recipe

> 1 hr
  • Dish Type Pan Fry
  • Occasion Entertaining
  • Cut Fillet
  • Serves 2
  • Prep Time 15 mins
  • Cook Time 25 mins


  • Pork
  • 350g Pork fillet
  • 1 tsp Fennel seeds
  • 1 tsp Sweet smoked paprika
  • 1 handful Fresh mint
  • Salad
  • 1 fresh red or green chilli
  • 2 Gem lettuce
  • 1/2 bunch Fresh coriander
  • 1 Tomato
  • 1 Apple
  • 1 Lime
  • Low-salt soy sauce
  • Extra virgin olive oil
  • Beans
  • Olive oil
  • 3 Spring onions
  • 3 cloves Garlic
  • 1 x 400g Tin black beans


Step 1/7

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.

Step 2/7

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.

Step 3/7

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.

Step 4/7

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.

Step 5/7

Stir, mush and season the beans to taste.

Step 6/7

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

Step 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.