- 0:20 Prep
- 3:45 Cook
- Makes 10
- Capable cooks
Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
Ingredients
- 1 tablespoon olive oil
- 1kg boned pork shoulder
- 6 rashers middle bacon, trimmed, chopped
- 1 medium brown onion, chopped
- 1 medium carrot, peeled, chopped
- 1 celery stalk, chopped
- 1 garlic clove, crushed
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 tablespoons plain flour
- 400g can diced tomatoes
- 1 1/2 cups Massel chicken style liquid stock
- 10 jumbo taco shells
- 1/2 cup sour cream
Avocado salsa
- 2 avocados, chopped
- 2 small roma tomatoes, seeded, chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh coriander
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Method
- Step 1Preheat oven to 160°C/140° fan-forced. Heat oil in large, heavy-based, flameproof casserole dish over medium-high heat. Add pork. Cook, turning, for 8 to 10 minutes or until browned all over. Transfer to a plate.
- Step 2Add bacon, onion, carrot and celery to dish. Cook for 5 minutes or until golden. Add garlic, paprika and oregano. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 2 minutes. Stir in tomato and stock. Bring to the boil. Return pork to dish. Cover. Transfer to oven. Bake for 3 hours or until meat is falling apart.
- Step 3Remove pork from dish. Place dish over medium-high heat. Bring to the boil. Simmer, uncovered, for 10 minutes or until thickened.
- Step 4Meanwhile, remove and discard rind and fat from pork. Shred meat. Return pork to dish, stirring occasionally, for 5 minutes.
- Step 5Make avocado salsa Place avocado, tomato, onion and coriander in a bowl. Add lemon juice, oil and season with salt and pepper. Toss gently to combine.
- Step 6Heat taco shells following packet directions. Divide pork between taco shells. Top with salsa and sour cream. Serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1874 kj
Energy
31.3g
Fat Total
9.3g
Saturated Fat
4.3g
Fibre
23.3g
Protein
71mg
Cholesterol
703mg
Sodium
16.6g
Carbs (total)
All nutrition values are per serve
Notes
We heated our tortillas following the packet directions then sprayed with a little oil and cooked on a chargrill pan to give them extra colour and flavour.
You can use white corn or wholemeal tortillas instead of flour. Nutritional information is per taco.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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