Name: Grain-free cheese tacos filled with spicy mince
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: Beef
Ingredients: 5 ml olive oil; 400 g beef mince; 15 ml garlic cloves finely chopped; 1 green chilli finely chopped; 7.5 ml cumin ground; 5 ml coriander ground; 5 ml paprika smoked; 2.5 ml salt; 60 ml tomato purée; 60 ml fresh coriander finelt chopped; 2 spring onions finely chopped; 2 avocado finely chopped; 2 tomatoes finely chopped; 10 ml vinegar; 10 fresh basil chopped; salt and freshly ground black pepper; 12 provolone cheese sliced; lettuce chopped; sour cream to serve; micro herbs to garnish; lime wedges

Recipe Disclaimer

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Ingredients (21)

Mince:

5 ml	olive oil
400 g	beef mince
15 ml	garlic cloves — finely chopped
1	green chilli — finely chopped
7.5 ml	cumin — ground
5 ml	coriander — ground
5 ml	paprika — smoked
2.5 ml	salt
60 ml	tomato purée
60 ml	fresh coriander — finelt chopped
2	spring onions — finely chopped

SALSA:

2	avocado — finely chopped
2	tomatoes — finely chopped
10 ml	vinegar
10	fresh basil — chopped
	salt and freshly ground black pepper

TACOS:

12	provolone cheese — sliced

ACCOMPANIMENTS:

	lettuce — chopped
	sour cream — to serve
	micro herbs — to garnish
	lime — wedges

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Method:

For the 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.

For the salsa
Stir everything together and season it to taste.

For the 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.
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. Place the first batch of cheese slices 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.

To assemble
Layer a bit of lettuce, salsa, some mince and a bit of sour cream into each taco. Garnish with micro herbs and serve with lime wedges, if you prefer.

TIP:
Provolone cheese is an Italian cheese that can be found at some supermarkets and most Italian delis. Instead of ready-sliced Provolone cheese, you could also use regular grated cheddar cheese. Follow the same process of lining the baking tray and then use a round cutter of about 9-10cm wide to guide you into forming circles of thinly layered grated cheese. Bake as mentioned above.

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.