• Dice pork into 1cm cubes. Heat olive oil in a large frypan over high heat then add pork. Cook on a high heat until the pork browns, then add fennel seeds and paprika, combine together. Cover with lid and lower to medium heat for 30 mins, stirring every 5 – 10 mins.
• Meanwhile, in a small saucepan over medium heat add minced garlic, black beans and cumin seeds and simmer for 20 mins.
• On a serving platter arrange salad leaves with diced tomato, sliced avocado and sliced apple.
• Lightly toast taco shells according to packet instructions. Serve with Yoghurt, lime wedges and fresh chilli (optional).