Crispy pork tacos with pineapple salsa

Serves 4 Prep 15 mins Cook 15 mins

500g lean pork mince 1 small onion, chopped 2 tsp each ground cumin

and smoked paprika 2 tbsp soft brown sugar 2 tbsp cider vinegar

200ml passata

1/2 small pineapple, peeled,

cored and diced

1 red onion, diced

1/2 small pack coriander,

chopped crisp taco shells, salsa, chipotle, Tabasco or chilli sauce, and soured cream (optional), to serve

1 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.

2 Mix the pineapple, red 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.

PER SERVING 320 kcals, fat 13g, saturates 5g, carbs 25g, sugars 24g, ƂDTG I RTQVGKP I UCNV I