- Lettuce, shredded
- Tomatoes, finely diced
- Jalapeños, sliced
- Sour Cream
- Lime Juice + Coriander/Cilantro, to serve
How to Make It
Baked Taco Shells
Brush each side of your wraps with olive oil, fold over your wire rack (see video) and pop in the oven for 10-15mins at 170c/340f, or until golden and crispy. Take them out and allow to rest for 5 or so minutes, they will actually crisp up as they rest. Timings do vary quite considerably so just be vigilant past 10mins. Don’t be tempted to increase the oven temp as these go from perfect to burnt too quickly.
Fry your mince in a drizzle of olive oil over medium high heat until it begins to brown. Stir in your spices and fry for a minute or so longer, then stir in your tomato paste. Add your water/stock and cornstarch, then allow to simmer for a few minutes until it thickens, stirring occasionally.
It’s best to serve them ‘un-built’, just so the taco doesn’t go soggy. Plus it’s more fun to have everyone build their own! Just for reference, I stack mine in the following order: beef, cheese, lettuce, tomato, jalapenoes, sour cream, then garnish with lime juice and coriander/cilantro. Of course you can use any toppings in any order, but I do recommend placing the cheese on top of the beef, just so it goes nice and gooey!
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