Spicy Pork with Avocado & Black Bean Smash Tacos

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  • •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


  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.