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- Prep
- 25 mins
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- Total
- 10 mins
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- Serving
- Makes 12
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Ingredients
| 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 |
Directions
- 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.
