- 500g lean pork mince
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp soft brown sugar
- 2 tbsp cider vinegar
- 200ml passata
- ½ small pineapple, peeled, cored and diced
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 1 red onion, diced
- ½ small pack coriander, chopped
- crisp taco shells, salsa, chipotle Tabasco sauce or chilli sauce, and soured cream (optional), to serve
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Heat a non-stick frying pan, and fry the mince and onion with some seasoning until brown and cooked through, about 5 mins. Drain off the excess fat. Add the cumin, smoked paprika, sugar, vinegar and passata. Cook for 10 mins on a medium heat, then season to taste.
Mix the pineapple, onion and coriander together. Heat the tacos following pack instructions. Serve the mince in the taco shells with the salsa, Tabasco, and soured cream, if you like.