Mark’s Mexican Pork Tacos

I recently moved from the city centre into slightly more compact digs on the Southside. This led me to the inevitable trip to Ikea on Wednesday last. Originally planning a morning trip it was close to six thirty by the time I got home (typical day off right?). So I needed to get myself fed and back into action fast. The answer? Tacos. Tacos is always the answer.

These tacos are the best. I had four and I would have had more if my sister was not equally as endeared to them as I was. Seriously give these a go. Really speedy to put together, fast to chow down and get back to building that Austmarka Brimnes set.

The portions here are perfect for two people so just double if cooking for more. I got the shells from Tesco around the Old El Paso stuff and they are pretty handy to have around the kitchen for just such a taco related emergency.

Instructions

Step 1

All your taco ingredients.

Step 2

Dice up the pork belly into 1cm cubes and mix with the cumin, paprika and the lime zest.

Step 3

Fry these on a medium/low heat for about ten to fifteen minutes with just a touch of oil, the fat from the pork belly will render out once it starts cooking.

Step 4

Now is the time to set up all of the bits and pieces you are going to use to pimp up your tacos. I went with lime wedges, avocado, coriander and sliced spring onion but you could use rice, beans, sliced peppers, iceberg lettuce or anything you have in your fridge really.

Step 5

Once they have coloured a little bit crank up the heat and squeeze in the juice from the lime you zested earlier.

Step 6

Keep these moving around in the pan as it sizzles away but be very careful as the juice can burn easily. Remove from the heat and set aside.

Step 7

Gently heat the tortillas under a medium grill for about 2 minutes while you plate everything else up.

Step 8

Serve everything on a great big platter and get everyone to tuck in.

This is a hands on job and everyone is going to get a little messy. They will love it though, I promise.