Ingredients:

Filling:

• 1 large brown onion
• 3 cloves of garlic, crushed
• 500 grams beef mince
• 1 teaspoon sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 tablespoons tomato paste
• 1/4 cup of roughly chopped flat leaf parsley
• 1/4 cup finely chopped coriander
• 1-2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• Juice of 1 lemon
• 90ml cold tap water

To Serve:

• 10 small taco wraps
• 1 medium red capsicum, thinly sliced into strips
• 150 grams manchego cheese, grated
• 1-2 limes cut into wedges, to serve

Method:

1. Pre-heat oven at 200C.
2. Place a non stick pan on medium low heat with some olive oil and sweat the onions with the lid on for 3-4 minutes until softened.
3. Stir in garlic for a minute, until fragrant.
4. Turn heat up to medium high and brown off mince meat, breaking up any lumps.
5. Add sweet paprika, smoked paprika, dried oregano, cumin and stir through mince.
6. Turn heat to medium low and add tomato paste, fresh herbs, lemon juice, salt pepper and water.
7. Simmer on low for 10-12 minutes with the lid off.
8. Line a large baking tray and spread out taco wraps. Spoon mince mixture on half the taco wrap, dividing evenly.
9. Top mince mixture with a few strips of capsicum and shredded manchego.
10. Fold each taco over ensuring they are not overlapping. Drizzle with some olive oil.
11. Bake uncovered for 10-12 minutes, or until taco’s are golden.
12. Serve with a salsa salad, Fresh lime wedges and some guacamole.

Tips/Substitutions:

• • Replace beef mince with chicken breast/thigh strips.
  • Serve with a salsa salad, Fresh lime wedges and some guacamole.

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