Take the win when you serve these simple, no-fuss tacos to the fussiest of eaters with pleasing results. A subtle smokiness from the spice blend adds to the rich flavour of the pork to ensure every bite is satisfying. Chilli fans can slosh on their chosen hot sauce to spice things up a notch.
Heat oil in a frypan over a medium-high heat. Add pork mince and cook, breaking up with a wooden spoon, for 7–8 minutes or until caramelised.
While mince is cooking, remove seeds from capsicum and discard. Roughly chop capsicum and add to pan with pork mince. Cook for 2–3 minutes or until capsicum has softened.
Peel and crush garlic and add to pan with smoky cumin and coriander blend, tomato paste and a sprinkle of salt and pepper. Cook for 30 seconds or until fragrant.
Add 125ml (½ cup) water to frypan, stir to combine and cook for 1–2 minutes or until thickened.
Thinly shred lettuce and set aside.
Heat tortillas according to packet instructions. Fill tortillas with pork and top with lettuce, sour cream and cheese to serve.