|500 g||ostrich mince|
|1||onion — chopped|
|3 cloves||garlic — cloves, finely chopped|
|1/2 tsp||cumin — ground|
|1/2 tsp||dried oregano|
|1 to 2 tsp||dried chilli flakes — red|
|3 Tbs||vinegar — red wine|
|400 g||tinned tomatoes — chopped|
|rice — white, cooked|
|lettuce — iceberg, sliced|
|spring onions — sliced|
|cheddar cheese — grated|
Heat 1 tbsp oil in a medium pot. Tip in the ostrich mince in one piece. Don’t prod it or break it up; let it cook over medium-high heat until browned on the underside. Then start to break it up into a fine mince, stirring it with a fork. Once it is all browned, set aside.
Add another tbsp oil to the pot and sauté the onion and garlic until softened. Add the spices and cook, stirring for a minute.
Add the ostrich mince, vinegar and tomatoes, bring to the boil then simmer for 45 minutes or until the liquid has cooked away.
Mix the mince with a little rice, fill the taco shells, top with sour cream, sliced iceberg lettuce, spring onions and cheddar.
Text and image: Fairlady
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