- 1 heaped tsp chilli powder/flakes
- 1 heaped tsp smoked paprika
- 1 heaped tsp cumin
- 1 heaped tsp onion powder
- 1 heaped tsp garlic powder
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Method
- In a large frying pan, dry fry the mince, breaking down large pieces with a wooden spoon. Fry until the mince has browned off. Then set aside.
- Using the Dualit Hand Blender chopping bowl, chop the onion, pepper and chilli into small pieces. Crush the garlic and fry the chopped ingredients in the pan with the olive oil until soft, add the tomato puree.
- Place the beef back into the pan, crumble in the stock cube, season with salt & pepper and stir.
- In a small dish, mix together the spices for the taco spice mix and add to the beef mix.
- Allow to simmer for 10-15 minutes, stir occasionally.
- In a hot frying pan, heat little olive oil and fry both sides of a mini tortilla wrap.
- Remove the taco and fold in half. Immediately sit in a toaster rack, or between two sturdy upright jars, to set the taco shell for holding the ingredients.
- Cover the base of the taco with a large spoon of guacamole. Load two generous spoons of beef mix inside, then top with spicy salsa and a dollop of Greek yoghurt. (See our Quick Guacamole and Two Minute Ultimate Salsa recipes to make at home.)
- Garnish with fresh chopped coriander and enjoy!
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Top Tips...
- A quick and easy dish to prepare, make up a small jar of dry taco mix and store for convenience, or ready made Cajun spice mix.
- Buy premade taco shells as they usually have a long sell by date
- To whip up even quicker, replace the fresh chilli and garlic with dried chilli and garlic powder
- For veggie tacos, use Quorn mince and leave out the stock cube.
- Try making up some of our Garlic and Coriander Flatbreads as the taco shells.
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