12 taco shells1 tablespoon olive oil1 onion, diced3 teaspoons ground cumin3 teaspoons ground coriander2 teaspoons smoked paprika½ teaspoon cayenne pepper400g roast beef600g chunky tomato salsa (2 jars)½–1 jar water (empty salsa jar)
2 tomatoes, diced¼ iceberg lettuce, finely shredded2 handfuls cheddar cheese, gratedsour cream to serve
2 soft avocados½ red onion, finely diced2 garlic cloves, crushed2 tablespoons lime juice1 handful coriander, chopped½ teaspoon ground cumin½ teaspoon ground coriander1 tomato, finely diced (optional)1 long red chilli, deseeded, choppedsalt and pepper
Tip: If using raw minced beef, add mince to frying pan once onion and spices are cooked. Cook for 5 minutes until the beef is browned and cooked through. Break up any lumps with a fork and drain off any fat. Add salsa and water, then simmer for 5 minutes or until sauce thickens.
Variation: Give last night's bolognese a new twist by adding some Mexican spices and use as the meat for these tacos.
Recipe from Summer TABLE by Jodie Blight.
The cooked mince mixture can be frozen if there are leftovers. Or you can make Mexican cheese toasties for lunch.