INGREDIENTS Breakfast tacos

(Serves 4)

2 medium eggs, beaten; sea salt and freshly ground; black pepper; 4 small, soft, low-calorie tortilla wraps or taco wraps; 15g reduced-fat mature Cheddar, finely grated For the avocado salsa:

1 avocado, stoned and mashed; 2 spring onions, thinly sliced; 5g fresh coriander leaves, finely chopped; 8 cherry tomatoes, diced; 1tbsp lime juice; ¼tsp sriracha sauce For the pork:

Low-calorie cooking spray; 1 medium red onion, peeled and diced; 200g 5% fat minced pork; ½tsp paprika; ¼tsp chilli powder; ¼tsp garlic granules; ¼tsp onion granules; ¼tsp dried oregano; ¼tsp ground cumin; 1tbsp tomato purée

To serve:

Lime wedges (optional)

METHOD

1. First, prepare the pork. Spray a frying pan with cooking spray and put over a medium heat. Add the onion and fry for five minutes, then add the pork, paprika, chilli, garlic and onion granules, oregano and cumin.

2. Fry for five minutes, breaking up the mince with a wooden spoon, until browned. Add the tomato purée and stir to coat.

3. Meanwhile, put the avocado, spring onions, coriander, tomatoes, lime juice and sriracha sauce in a bowl and stir. Season to taste with salt and pepper and leave to one side.

4. Put the eggs in a pan and season. Put over a medium heat and stir with a wooden spoon, folding the eggs over from the bottom of the pan until they are softly set. Remove from the heat and set aside.

5. Spread the wraps with the avocado salsa, then add some pork to one half of the taco.

6. Add some of the eggs and finish with a sprinkling of grated cheese. Fold and serve with lime wedges for squeezing over, if you like.