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Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado



Total time

25 minutes






  • 2 tsp vegetable oil
  • ½ red onion (chopped)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 500 g lean pork mince (pack)
  • 300 ml Passata
  • 5 tbsp barbecue sauce
  • 400 g black bean (can, drained)
  • bunch coriander (small, chopped)
  • 8 taco shells
  • 1 avocado (ripe, peeled and sliced)
  • ½ iceberg lettuce (finely shredded)
  • soured cream (to serve, optional)


  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. 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. 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.
  4. View the recipe instructions at BBC Good Food


Low carb

Contains allergens

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