Cheese Tacos
With spicy mince and sour cream. A bit tricky to make but they are worth the effort.
Ingredients
Method
Mince
- Heat a pan over medium heat. Add the oil, mince and garlic. Fry for 5 minutes. Add in the chili, cumin, coriander, paprika and salt. Fry for a further 5 minutes. Stir in the tomato purée, cook for 5 more minutes and then add in the coriander leaves and spring onions.
Salsa
- Stir everything together and season it to taste.
Tacos
- Preheat the oven to 180°C.
- Line a baking tray with a non-stick baking mat or baking paper. Grease it with some cooking spray.
- On the bench, balance 2 or 3 long-handled wooden spoons, which have been greased with cooking spray, on top of some coffee mugs. The cooked cheese will be placed over the handles to form the taco shapes.
- Prepare the tacos in 2 batches. Each taco is about 20-30g of cheese. Place the first batch of cheese onto the lined baking tray, leaving some space in between each. Cook for 10 minutes until golden.
- Working quickly, use a palette knife to gently lift and fold the cheese over the greased wooden spoon handles. They will harden and form a taco shell. Allow to cool. Repeat with the remaining cheese.
Assemble
- Layer mince, lettuce, salsa and sour cream into each taco. Serve warm.
Nutrition
Notes
Making these tacos the first few times can be quite tricky as they harden really quickly after baking. Bake off 1 or 2 tacos at a time if you are worried about not being able to work quick enough once they come out of the oven.
