Place corn cobettes in a saucepan and cover with water. Bring to the boil, drain and keep warm for serving.
2. Heat a large frypan over medium-high heat. Add mince (see notes) and cook until dry and browned. Season with 2 tsp smoked paprika, 2 tsp cumin, salt and pepper. Pour in salsa (see notes), simmer over low heat for 4-5 minutes to keep warm.
3. Slice capsicum, tomatoes and avocado. Rinse and chop lettuce. Place at the table.
4. Place taco shells in oven to warm for 3-4 minutes according to packet instructions.
5. Serve beef tacos share style at the table with mince mixture, fresh salad ingredients, corn cobs and sour cream (see notes).
If you’re using a non-stick pan there is no need to add oil when cooking beef mince.
Add 1-2 tbsp water to salsa jar, swirl and add to pan to ensure you’re using all contents!
Add 1/2 crushed garlic clove, salt and pepper to sour cream if you like some extra punch!
Beef mince 600g
salsa 1 jar (300g)
Green capsicum 1
Festival lettuce 1/2
taco shells 1 packet
Sour cream 1 tub (200g)
From your pantry:
salt, pepper, smoked paprika, ground cumin