No beef option - beef mince is replaced with chicken mince.
Set oven to 180ºC (for tacos shells). Heat a frypan over high heat. Add mince and cook for 6-8 minutes, breaking up lumps. Chop and add onion as you go.
2. Finish the beef mixture
Season with 1 tsp cumin, 2 tsp smoked paprika and 1 tsp oregano, combine well. Pour in tinned tomatoes and drained beans. Cook for 5-8 minutes or until reduced. Season with salt and pepper.
3. Mix the sour cream dollop
Zest lime to yield roughly 1/2 tsp. Stir to combine with sour cream, juice from 1/2 lime, 1/2 tsp cumin, salt and pepper.
4. Warm the shells
Place taco shells on a tray and heat in oven according to packet instructions.
5. Prepare fresh ingredients
Remove corn kernels from cob, julienne carrot and shred lettuce. Arrange on a serving platter.
6. Finish and plate
Take all components to the table and allow everyone to construct their own tacos.
Leave the sour cream plain if you prefer!
Quarter the corn cobs and blanch in boiling water if you prefer them as a side.
No beef option - beef mince is replaced with chicken mince. Cook as per recipe adding 1 tbsp oil at step 1. Add 2 tbsp tomato paste if you desire.
Beef mince, 600g
Brown onion, 1
Chopped tomatoes, 400g
Red kidney beans, 400g
Sour cream, 1 tub (200g)
Taco shells, 1 packet
Corn cobs, 2
Gem lettuce, 2 *
From your pantry
Oil (for cooking), salt, pepper, cumin, smoked paprika, dried oregano