Spring time tacos are the way forward! This dish makes seasonal British twists by using fresh broad beans in place of avocados and lime-pickled radishes instead of red onion. Try...
Spring time tacos are the way forward! This dish makes seasonal British twists by using fresh broad beans in place of avocados and lime-pickled radishes instead of red onion. Try making it in an air fryer too, see our FAQs.
Finely slice the radishes (reserving the leaves). Mix together the grated zest and juice of 2 of the limes, 4 tbsp water, a pinch of salt and a pinch of sugar. Add the radishes and set aside to quick-pickle. Stir them every now and then while you’re making everything else.
Bring a small pan of salted water to the boil. Add the broad beans and cook for 3 minutes, then drain and refresh in cold water; you can double-pod the beans (take the translucent skins off the beans) at this stage if you like, but it’s not necessary. Crush the garlic and jalapeño in a pestle and mortar, then add the beans and a pinch of salt and crush into a coarse paste. Stir in the remaining lime zest and juice, then continue to crush until almost smooth. You can also whizz them in a food processor – just reserve some whole beans to stir through at the end for texture.
Cut the pork into 1.5cm thick slices. Heat a frying pan over a high heat and add the oil. Add the pork, cumin seeds and paprika, season with salt and stir-fry for 10-12 minutes. The pork will release its fat and then crisp up.
Heat the tortillas for a few seconds on each side in a hot, dry pan, then top with the pork, soured cream, broad beans, pickled radishes and a few of the radish leaves (if you have them). Sprinkle with Tajín seasoning (if using) and serve straightaway.