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Mexican has got to be one of my absolute favourite cuisines!  

For many people however, I think there is still a bit of hesitancy when it comes to cooking Mexican at home as most recipes feel overwhelming due to their seemingly never-ending list of steps, sauces and spices.

So, when I set about creating this dish, I was mindful that I wanted it to be something you could whip up just as easily on a weeknight as you could on a weekend and that most of the ingredients would already be hiding in your cupboard.  Not only are these tacos delicious, but I can assure you, they’re about as healthy as Mexican comes too.  They’re gluten-free and if you want to make them dairy-free, simply switch to coconut yoghurt.

x A

LUXE / HEALTH Sticky Chilli Pork Tacos


8 gluten-free soft corn tacos
1 avocado
4 tbsp. Greek yoghurt
1–2 tsp. sweet chilli sauce

For the pork:
500g pork belly ribs (boneless is ideal, but I often just slice the meat off the bone after cooking as the bones add a heap of flavour!)
1/3 cup honey
2 red chillies, finely diced
2 garlic cloves, crushed
Juice of 1 lime

For the slaw:
1/4 head red cabbage, finely sliced
4 spring onions, finely sliced
1/2 large Lebanese cucumber, peeled and sliced into matchsticks
Handful fresh coriander, roughly chopped
Small handful fresh mint leaves, roughly chopped
Juice of 1/2 lime

For the beans:
1 tin black beans
1 tsp. ground cumin
Sea salt and black pepper


  • Preheat your oven to 240C.  Then, in a small jug, mix together all the ingredients for the pork – honey, chillies, garlic and lime juice.
  • Pop the pork ribs in an ovenproof dish lined with baking paper and pour over the chilli marinade.  Roast for 20–25 minutes until cooked through and sticky on the outside.
  • Meanwhile, make your slaw by tossing together the sliced cabbage, spring onions, cucumber, coriander, mint and the juice of 1/2 lime.  Set aside.
  • Cook the black beans in a microwave safe dish for 2 minutes, drain well, then toss in a small bowl with cumin, sea salt and black pepper.  Set aside.
  • Slice a ripe avocado into thin segments, and swirl the sweet chilli sauce through the Greek yoghurt.
  • Once the ribs are cooked, chop into 2–3cm chunks (slice the meat off the bone first if your ribs aren’t boneless), then heat your tacos in a hot dry pan or in the microwave for 40 seconds, until warm.
  • To assemble: place a spoonful of beans on your taco with a pinch of slaw, a couple of slices of avocado, a few chunks of sticky pork and a generous dollop of the yoghurt.  Serve with extra spring onions and fresh coriander.
  • And repeat…
Ashley | | October 17, 2016 | Chilli, Mexican, Pork, Quick Dinners, Tacos

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