Spicy Pork with Avocado & Black Bean Smash Tacos

Prep time 25 minutes Cook time 10 minutes

Serves 4 people



  • 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.