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Pancetta Chilli Tacos


165g Arley pancetta cubes
1tbsp olive oil
5 spring onions, trimmed and chopped
2 cloves of garlic, peeled and crushed
1tsp chipotle chilli paste
400g tinned chopped tomatoes
120g tinned mixed beans, drained
1 handful of coriander, chopped

1 avocado
1 spring onion, trimmed and chopped
1 tomato, chopped
1 lime, juice only
1tbs fresh coriander, chopped

6 taco shells, warmed


Heat the oil in a frying pan, add the Pancetta cubes and fry over a medium heat for 5 minutes, stirring occasionally.

Add the spring onions and garlic to the pan and continue to cook for another 3-4 minutes stirring occasionally until the Pancetta cubes are browned.

Stir in the chipotle paste ( you can add more or less to suit your tastebuds), tomatoes and beans, and simmer for 5 minutes until piping hot. Season to taste and stir in the coriander.

Meanwhile to prepare the guacamole; cut the avocado in half, remove the stone and discard. Scoop out the avocado flesh, chop it ( or mash if it’s very soft ) and mix with the spring onion, tomato, lime juice and coriander.

Fill the warmed taco shells with the Pancetta Chilli and serve with a dollop of guacamole.