Tuesday, January 8, 2013

Jamie Oliver's Festive Fiesta Tacos

Recipe adapted from "Jamie Oliver's Christmas with Bells On" TV show aired on 20th December 2012

Serves 2


1 teaspoon sweet smoked paprika
1 teaspoon fennel seeds
200g pork belly, skin off and cut into 1cm dice
1 tablespoon olive oil
1 ripe avocado, halved and destoned
1 large ripe tomato
1 fresh red chilli, de-seeded (optional)
200g tinned haricot beans, drained
1-2 limes,
Sea salt and freshly ground pepper
1 teaspoon honey
6 taco shells
½ bunch fresh coriander, leaves picked and chopped
Fat-free natural yoghurt, to serve


In a bowl, combine the sweet smoked paprika and fennel seeds then toss with the diced pork belly.
Pop a large pan over a medium heat, add 1 tablespoon oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.
Meanwhile, use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomato. Finely chop the chilli, then toss it together to make a sort of crude salsa.
By this point the pork will be lovely and gnarly so drain and add the haricot beans, and cook for a further 2 to 4 minutes, or until thick and combined.
Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.
Get yourself a big board or plate for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.

Notes & Tips

If haricot beans are unavailable, substitute with navy beans or white beans. I used a tin of Ol El Paso Mexe-Beans

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