LUXE / HEALTH sticky chilli pork tacos…

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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 ditch the yoghurt.  Let me know what you think…

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LUXE / HEALTH Sticky Chilli Pork Tacos

Ingredients:

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 usually 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

Method:

  • 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 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…

LUXE / HEALTH chicken tacos…

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Sometimes a salad just won’t cut it…and in the weekend, I often find myself craving something a little tastier!  Takeaways however, are loaded with nasties but healthy does not have to mean bland and trust me, these tacos are packed with flavour and won’t dent your clean eating regime.  Plus, they’re super simple to make and a mess to eat…win, win!

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LUXE / HEALTH Chicken Tacos
(Serves 2)

Ingredients:

For the chicken:
2 chicken breasts, sliced into strips
2 tbsp. tomato paste
1 tin black beans
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chilli powder
1 tsp. dried oregano
Black pepper
Sea salt

For the salsa:
Handful fresh grape or cherry tomatoes, finely diced
1 long red chilli, finely diced
Juice of 1 lime
Olive oil
Handful of fresh coriander, chopped roughly
Black pepper
Sea salt

For the guacamole:
1 ripe avocado
1/2 red onion, finely diced
Juice of half a lemon

To serve:
Soft corn tortillas/tacos (I use gluten free)
Greek yoghurt
Fresh lime wedges
Grated tasty cheese

Method:

  • To make the salsa, mix the diced cherry tomatoes, chilli and coriander in a small bowl with the lime juice, a good glug of olive oil and salt and pepper, to taste.  Set aside.
  • To make the guacamole, mash the avocado with a fork and mix in the diced red onion and add lemon juice to taste.  Set aside.
  • For the chicken, mix all the spices together in a bowl, then heat a little olive oil in a large frypan.  Add the spices to the pan, then toss in the chicken and coat well with the spice mix.
  • Once the chicken starts to cook, add the tomato paste and mix well.  Turn the chicken occasionally so that it cooks through.
  • Meanwhile, cook the black beans in the microwave for a couple of minutes, then drain well and add to the pan with the chicken.
  • Before serving, heat the taco’s in a hot pan with a little olive oil (around 30 seconds each side), or warm in the microwave.
  • Spoon a good portion of the chicken into the warmed taco, then top with a little grated tasty cheese, a spoon of salsa, guacamole and a dollop of greek yoghurt.  Finish with a squeeze of fresh lime and enjoy!

(If you want to make these even healthier, simply replace the tacos with lettuce leaves and omit the cheese!)