| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Servings |
serves
|
Ingredients
MINCE
- 5 ml olive oil
- 400 grams beef mince
- 3 cloves garlic finely chopped
- 10 grams green chillies finely chopped
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp rock salt
- 140 grams tomato puree
- 3 tbsp coriander leaves finely chopped
- 50 grams spring onion finely chopped
SALSA
- 200 grams avocado finely chopped
- 300 grams tomatoes finely chopped
- 10 basil leaves chopped
- 1/2 tsp rock salt
- 1/4 tsp black pepper
TACOS
- 300 grams cheese I personally use a mix of mozzarella and cheddar
ACCOMPANIMENTS
- lettuce chopped
- sour cream to serve
- fresh herbs to garnish (optional)
- Cheddar Cheese shredded
Ingredients
MINCE
SALSA
TACOS
ACCOMPANIMENTS
|
Instructions
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.
Recipe 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.
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