Smoked paprika & sweet tomato pork tacos


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


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.

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