Spicy Pork with Avocado & Black Bean Smash Tacos

Ingredients

• •¼ cup lime juice
• •1 teaspoon smokey paprika
• •½ teaspoon Mexican chilli powder
• •2 garlic cloves, finely chopped
• •750g pork scotch fillet, trimmed and cut into thin strips
• •8 large flour tortillas
• •Olive oil spray
• •400g packet fresh ranch salad or coleslaw mix
• •250g cherry tomatoes, halved
• •½ cup reduced fat sour cream
• •Coriander leaves, jalapeno chilli and lime wedges, to serve

Avocado & black bean smash

• •1 large or 2 medium just-ripe avocados, peeled and deseeded
• •1 garlic clove, crushed
• •2 tablespoons lime juice
• •400g black beans, drained and rinsed
• •½ cup coriander leaves, finely chopped

Method

1. 1.Combine lime juice, paprika, chilli powder and garlic in a shallow ceramic dish. Add pork and toss to coat. Cover and chill for 15 minutes (longer if time permits).
2. 2.Meanwhile, to make the avocado & black bean smash, place avocado, garlic and lime juice in a bowl. Roughly mash using a fork. Stir through black beans and coriander. Season with salt and pepper to taste and set aside.
3. 3.Preheat a greased char-grill pan on medium heat. Drain pork. Char-grill pork in batches, turning occasionally, for 3-4 minutes until just cooked through. Transfer pork to a plate, cover and rest for 5 minutes.
4. 4.Spray tortillas with oil on both sides. Char-grill tortillas, one at a time, over medium-high heat, until light golden and crisp.
5. 5.Dividing ingredients, top each tortilla with ranch slaw or coleslaw mix, pork, avocado & black bean smash, tomatoes and sour cream. Serve with coriander, sliced jalapeno chilli and lime wedges.