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

Ingredients

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

Method

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

Mushroom Tacos

I'm trying to reduce my meat consumption by eating vegetarian once a week and getting on board with Meatless Monday. Benefits of going meatless once a week include reducing your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Initially, I thought it'd be hard to not have meat as part of a meal and feel satisfied/filled but surprisingly it hasn't been too difficult, even hubby doesn't mind the odd vegetarian meal!

Recipe adapted from Recipes +, June 2008 edition, page 68

Ingredients

1 tablespoon cooking oil
400g button mushrooms, sliced
6 green onions, thinly sliced
2 cloves garlic, crushed
1 small red capsicum, diced
375g jar mild or medium heat chunky tomato salsa
300g can kidney beans, drained
⅓ cup chopped coriander
1 pkt taco seasoning
8 taco shells, warmed, to serve
1 cup shredded lettuce
1 medium tomato, diced
⅓ cup sour cream
⅓ cup shredded tasty cheese
Guacamole, to serve

Method

1. Heat oil in a large, non-stick frying pan over moderate heat. Cook and stir mushrooms for 3 minutes or until tender. Add onions, garlic and capsicum. Cook and stir for 4 minutes or until onions are soft. Reduce heat; stir in salsa and beans. Simmer for 5 minutes. Remove pan from heat. Stir in coriander.
2. To serve, fill taco shells with mushroom mixture. Garnish with lettuce, tomato, sour cream, cheese and guacamole.

Sweet Corn and Bean Enchiladas

Serves 4

Ingredients 

12 enchilada tortillas
1 tablespoon olive oil
1 small red onion, chopped
1 red capsicum, diced
1 zucchini, grated
1 teaspoon chilli powder
½ teaspoon paprika powder
1 large tomato, diced
310g can corn kernels, drained
400g can red kidney beans, rinsed, drained
200g jar taco sauce
¾ cup grated tasty cheese
Sour cream, to serve
Guacamole, to serve

Method

Preheat oven to 180°C. Wrap tortillas in foil. Warm in oven for 10 minutes.

Meanwhile, heat oil in a frying pan over medium heat. Add onion, capsicum and zucchini. Cook for 3 minutes. Add chilli powder and cook, stirring, for a further 2 minutes. 

Add tomato and cook, stirring, for 2 to 3 minutes or until soft. Add corn, beans and salt and pepper. Remove from heat and stir to combine. 

Grease a large baking dish. Place 1/4 cup filling on 1 warm tortilla (keep remainder wrapped in foil as you work). Roll up. Place, seam side down, in baking dish. Repeat with remaining tortillas and filling. 

Spoon taco sauce over tortillas. 

Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts. Serve immediately with sour cream and guacamole.

Beef Nachos

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
500g beef mince
300g can kidney beans, drained, rinsed
1 teaspoon Mexican chilli powder
35g sachet reduced-salt taco seasoning mix
2 tablespoons tomato paste
¼ cup water
½ cup coriander leaves, chopped
230g packet corn chips
1 cup grated tasty cheese
guacamole and sour cream, to serve

Guacamole
3 ripe avocados
2 tsp chopped coriander
Spanish onion, chopped
1 tomato, diced
Juice of ½ lime
1 tsp salt

Method

1. Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add kidney beans, chilli powder, seasoning, tomato paste and water. Reduce heat to medium-low. Simmer for 5 minutes, or until thick. Stir through coriander.
3. Arrange corn chips on a heatproof plate. Top with mince. Sprinkle with cheese. Bake for 15 minutes, or until hot. Top with guacamole and sour cream. Serve.

To make guacomole:

Halve the avocados, remove the seed and using a spoon scoop the flesh into a bowl. Add coriander and a little onion. Mash together with a fork. Add tomato and lime juice and season with salt. Gently fold through.

Note:
Guacamole should be made just before serving. Returning the seed of the avocado to the mixture will help keep the guacamole green.