David Herbert’s taco feast

It’s not just for Tuesdays. This taco feast is a great way to add a little spice and colour to your repertoire, any day of the week.

Pick ’em up: David Herbert’s tacos. Picture: Guy Bailey

This Mexican-inspired feast is a great way to add a little spice and colour to your repertoire. Place everything in the middle of the table and let everyone help themselves.

PULLED PORK SOFT TACOS

1.2kg pork shoulder, off the bone, skin removed

2 teaspoons dried chilli flakes

2 teaspoons dried oregano

2 cloves garlic, crushed

750ml chicken stock

150ml fresh orange juice

Juice of 1 lime

To serve

1 baby cos lettuce, shredded

Juice of 1 lime

12 medium soft tacos or tortillas

1 red chilli, finely sliced

Large handful coriander leaves

Sour cream

Preheat oven to 160C (fan). Put pork into a bowl; sprinkle over chilli, oregano, garlic and a good pinch of salt. Rub well into meat; transfer to a lidded casserole dish just big enough to fit pork. Pour in enough stock, orange juice and lime juice to just cover the meat; if not, top up with water. Cover and cook in the oven for 3-3½ hours or until you can pull the meat apart with forks. Remove meat from casserole and keep warm; pour remaining liquid into a saucepan. Bring to the boil then turn heat to low; simmer 20-25 minutes or until sauce is sticky. Shred meat, tip into sauce and mix well to warm through; season. Toss lettuce with lime juice and a little salt. Serve pork with soft tacos, dressed lettuce, sliced chilli, coriander leaves and sour cream, with guacamole, tortilla chips and a salad on the side. Try a mix of black beans, lettuce, capsicum, chilli, tomato and avocado. Serves 4-6

GUACAMOLE

1 large ripe tomato

3 avocados, very ripe

Juice of 1 large lime

Handful coriander, leaves and stalks chopped, plus a few leaves to serve

1 small red onion, finely chopped

1 red chilli, deseeded and finely chopped

1 teaspoon sesame seeds, to serve

Chop tomato and place in medium bowl with any juice. Halve and stone avocados, saving a stone; scoop out flesh and place in the bowl with tomato, lime juice, coriander, onion and chilli; season and mash together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with plastic wrap and chill until needed. To serve, top with extra chopped chilli, coriander leaves and sesame seeds. Serves 4-6