Pork tacos

• vegetable oil↗2 tsp tsp
• red onion↗½

  chopped

• ground cumin↗2 tsp each smoked paprika and tsp
• pork mince↗500g pack lean g

  500g pack lean

• passata↗300ml ml
• barbecue sauce↗5 tbsp tbsp
• black bean↗400g can g

  drained

• coriandersmall bunch

  chopped

• taco8

  shells

• ripe avocado↗1

  peeled and sliced

• iceberg lettuce↗½

  finely shredded

• soured cream↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.

2. 2

   Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.

3. 3

   Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.