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.
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.
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.