Mexican BBQ Pork & Black Bean Tacos
with Avocado and Charred Corn Salsa
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1 packet
Sour Cream
1
Cos Lettuce
2
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
500 g
Pork Mince
12
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Lime
2
Garlic
1 tin
Diced Tomatoes with Garlic & Onion
2 sachet
Tex-Mex Spice Blend
1 packet
Black Beans
Cooking Steps
Drain the sweetcorn. Drain and rinse the black beans. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander. Shred the cos lettuce. Thinly slice the avocado. TIP: Slice the avocado while the flesh is still in the skin, then scoop out the slices with a spoon.
Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 3-4 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Set the corn aside in a bowl.
Return the large frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes.
Reduce the heat to medium high and add the garlic to the pork. Cook until fragrant, about 1 minute. Add 1 1/2 sachets of Tex-Mex Spice blend, black beans and salt and stir to coat. Add the passata, BBQ sauce and water and mix well. Cook, stirring, until heated through, 1-2 minutes. Season to taste with salt and pepper.
Just before serving, add the tomato and coriander to the bowl with the corn. TIP: Reserve the coriander for garnish on the adults portions if you like! Drizzle with olive oil and a good squeeze of lime juice. Toss to combine and season to taste with salt and pepper. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Take everything to the table. Build your tacos by adding a helping of cos lettuce to the base of a tortilla. Add the Mexican BBQ pork and black bean mix and avocado slices. Dollop over some Greek yoghurt and top with the charred corn salsa. Serve with remaining lime wedges.
