Cut the pork into 1cm diced and tip into large frying pan with fennel seeds, paprika, salt and pepper and stir regularly.

Put 1 Tbsp of olive oil and cumin seeds in medium frying pan. Slice and add spring onions, garlic and beans with juices and simmer

Slice chilli, lettuce and most of coriander leaves then chop avocado and tomato. Toss and pile onto a platter, coarsely grating apple on top.

Mix chilli sauce with yoghurt in a small bowl.

Stir, mash and season beans to taste.

Drizzle ssalad with soy sauce, olive oil and lime juice and toss.

Drain fat from pork pan then sereve with taco shells sprinkled with coriander leaves.