Simple, tasty and a little different. This taco meat recipe will be sure to tickle your tastebuds!

Serves 6 (or 5 or 8 depending on your serving size!)

Ingredients:

  • 1 kg pork mince
  • 2 Tbsp. coconut oil/ghee (your choice of oil)
  •  2 brown onions, diced
  •  4 garlic cloves, minced
  •  2 Tbps. sweet paprika
  •  1 Tbsp. ground cumin
  •  1 Tbsp. dried oregano
  •  2 tsp. ground cinnamon
  • Pink salt to taste
  • Black pepper to taste
  • Fresh chillies or chili flakes to taste (optional)
  • Black Beans (optional – watch the carb count)

Topping: (whatever you would put on tacos!)

  • Lettuce leaves (or low carb/grain – free tortillas)
  •  Grated cheese
  •  Tomatoes
  •  Avocado
  •  Sour cream

Method:

  1. Heat oil in a large frying pan over medium heat and add onion and spices.
  2. Cook stirring for about a minute until the spices smell beautiful 🙂
  3. Add the pork mince, breaking up any lumps with a wooden spoon.
  4. Add black beans (and chilli if using) and stir until well combined and cook for about 5 minutes or until pork is throughly cooked.
  5. Season, taste and add more of whatever you think it needs!
  6. This is where I package and freeze if we aren’t eating it straight away. Otherwise  –  continue …

 

To serve:

  1. Place lettuce leaf (or tortilla) on a plate.
  2. Top with mince mixture and your choice of toppings.
  3. Roll up and eat!

Tip:

  • You can also serve this as a ‘taco salad’. Simply serve it atop shredded lettuce rather than rolled up.
  • These taste great with slow cooked ‘pulled pork’ as well
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