Tex Mex Pork Tacos

Tex Mex pork mince tacos with Greek yoghurt, avocado salsa and pickled onions

Serves 4


  • 500g pork shoulder mince
  • 1 carrot
  • 1 large onion
  • 3 tbs tomato paste
  • 3 cloves of garlic
  • 3 tbs Mexican spice mix
  • 12 tortillas
  • 2 small tomatoes
  • 1 large avocado
  • 1 lime
  • 30ml olive oil
  • 1 bunch coriander
  • 1 cup Greek yoghurt
  • 100ml cider vinegar
  • 2 tbs sugar
  • Salt
  • Pepper

First of all before we start, I want you to use this recipe as a guide. I will explain exactly how to make this dish but if you don’t like something in here, please substitute it. For example this recipe would work with just about any protein, don’t have a carrot but do have a zucchini? Have some sweetcorn you need to get rid of? Don’t have cider vinegar but do have red wine vinegar?  Smash it in there. Have fun and enjoy.

Mise en place

Peel and half the onion lengthways, slice half and place in a small bowl, chop the other half in a fine dice. Grate the carrot and chop the garlic. Halve the lime and cut one of the halves into 4 to garnish, coarsely chop half of the coriander and put aside.

Avocado salsa

Dice the avocado and the tomato and add to the same bowl, finely chop half of the coriander and add to the bowl as well add the juice of half a lime and about 3 tbs of olive oil, season liberally and set aside.

Pickled onion

Grab the sliced onion and add the vinegar, sugar, 1 tsp salt and 100ml of cold water, cover and set aside.


Place a heavy bottomed deep skillet on high heat and add 100ml of olive oil, when hot add the garlic carrot and onion. Cook until soft and fragrant, add the pork and brown all over. Add the tomato paste, spice mix, stock cube and 1 cup of water. Turn the heat down to low and simmer until most of the liquid has evaporated (8 mins). Cover and set aside.


Heat your tortillas in the microwave for a couple of minutes or individually over a gas flame for a few seconds. Place the mince on top with the salsa, pickled onion, Greek yoghurt and coriander.

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