Taco Tuesday

Method

1. Get the toppings ready first so the beef can go straight into hot tortillas: finely shred 40 g of iceberg lettuce, dice 60 g of tomato, grate 25 g of cheddar and roughly chop 3 g of coriander leaves. Cut 0.5 lime into wedges. Keep everything in separate bowls.
2. Finely chop 40 g of white onion and 1 clove of garlic. Heat 1 tsp of vegetable oil in a small heavy frying pan over a medium heat and soften the onion for 3 minutes until translucent, then add the garlic and stir for 30 seconds until fragrant but not coloured.
3. Raise the heat to medium-high and add 120 g of beef mince. Break it up with a wooden spoon and fry for 5 minutes, pressing it against the pan, until no pink remains and some of the meat has caught and browned.