Best to buy

- low fat mince (5%)

- El Paso Taco kit.

Cook the mince in a wok, brown it off.

Add taco mix and lots of water.  Simmer for as long as possible or until the meat is super soft and the water almost absorbed.

Bin the salsa from El Paso, it sucks.  Instead put cherry tomatoes, coriander, raw garlic, whole chilli, lots of salt and one capful of vinegar into a hand blender.  Zap up and add tomatoe puree to thicken.  Taste to check.

Oven is critical 180C for the tacos.  Leave them 2 but prob. 3 minutes in the oven. 

Now the secret…fill only 1/2 full of meat.  Add some finely chopped salad (onion/cucumber/tomato works) and salsa + source cream.  Never overfill the taco with meat, it won’t work.  I usually put the salsa on first, then salad then sour cream.

Yeah baby, yum!