1½ Tbsp olive oil
500g (about 1 lb) pork mince
2 cloves garlic, peeled and thinly sliced
½ tsp ground cumin
¼ tsp chilli powder
1 tsp smoked paprika
½ tsp salt
400g (14 oz) can crushed or chunky tomatoes
1 perfectly ripe avocado
Lemon and lime wedges for squeezing
8 or more corn or soft wheat tortillas
Green sauce or tomatillo salsa (ready-made)
1 cup chopped coriander (cilantro)
Hot sauce of your choice for finishing off tortillas
1 Heat oil in a large frying pan (skillet) over medium-high heat and when it is nice and hot, add pork mince. Increase heat to high. Quickly break mince apart with a fork then leave it until browned. Stir in garlic, cumin, chilli powder, paprika and salt. Cook 1 minute more, then stir in tomatoes, ½ cup water (swirl water around can to get last bits of juice) and cook for 10 or so minutes until pork is cooked through. Taste and adjust salt if necessary.
2 Halve avocado, remove stone and scoop out flesh. Chop flesh and squeeze over lemon or lime juice.
3 Warm tortillas. Splash corn tortillas with water and heat in a hot dry pan for about 30 seconds a side to heat through, or according to instructions on the packet. Wrap 2-3 soft wheat tortillas at a time in paper towels and microwave for about 10 seconds until warm, or wrap bundles of tortillas in tin foil and heat through in a hot oven for about 12 minutes.
4 Spread pork salsa down one side of tortillas, then top with avocado, tomatillo salsa, coriander, squeeze over a little lime juice and add a few drops of hot salsa. Roll up & serve.