Ingredients – serves 6

For the smoked paprika & sweet tomato pork:

• 600 g pork mince
• 3 shallots, chopped
• 750 ml passata
• 2 teaspoons ground cumin
• 3 teaspoons smoked paprika
• 1 teaspoon ground ginger
• 2 tablespoons brown sugar
• 3 tablespoons apple cider vinegar
• olive oil
• black pepper & salt

For the pineapple salsa:

• 1 pineapple
• 2 red onions
• 1 red chili pepper, deseeded & thinly sliced
• 1 lime, juice only
• a small bunch of coriander

To serve:

• 1 tub of soured cream
• 18 taco shells
• a few lime wedges

Method

Make the smoked paprika & sweet tomato pork:

• Fry the pork mince and shallots in some olive oil until brown and cooked through.
• Add the cumin, smoked paprika, ginger, sugar, vinegar and passata and cook for 5 minutes on a high heat.
• Simmer for 18 minutess on a medium heat, season to taste and keep warm.

Make the pineapple salsa:

• Peel, core and dice the pineapple.
• Peel and dice the red onions.
• Chop the coriander, leaves only.
• Mix the pineapple, onion, coriander, red chili pepper and lime juice together.

To serve:

• Heat the taco shells.
• Serve the warm pork mince in the taco shells with the pineapple salsa, soured cream and lime wedges.