Mex Pork Strips with Avocado Black Bean Smash Tacos
Our new tasty Mexian Pork Strips with a zesty spin on an avo smash.
¼ cup lime juice
2 garlic cloves, finely chopped
750g pork scotch fillet, trimmed and cut into thin strips
8 large flour tortillas
Olive oil spray
400g packet fresh leafy salad or coleslaw mix
250g cherry tomatoes, halved
½ cup sour cream
Coriander leaves, jalapeno chilli and lime wedges, to serve
Avocado & black bean smash
1 large or 2 medium just-ripe avocados, peeled and deseeded
1 garlic clove, crushed
2 tablespoons lime juice
400g black beans, drained and rinsed
½ cup coriander leaves, finely chopped
Preheat a greased char-grill pan on medium heat. Drain pork. Char-grill pork in batches, turning occasionally, for 3-4 minutes until just cooked through. Transfer pork to a plate, cover and rest for 5 minutes.
Meanwhile, to make the avocado & black bean smash, place avocado, garlic and lime juice in a bowl. Roughly mash using a fork. Stir through black beans and coriander. Season with salt and pepper to taste and set aside.
Spray tortillas with oil on both sides. Char-grill tortillas, one at a time, over medium-high heat, until light golden and crisp.
Dividing ingredients, top each tortilla with leafy salad or coleslaw mix, pork, avocado & black bean smash, tomatoes and sour cream. Serve with coriander, sliced jalapeno chilli and lime wedges.
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