Although they might look like finger food, tacos make for a hearty, filling meal. Great with a side serving of Spanish rice and refried beans, these tacos can be prepared and cooked in approximately 30 minutes.

Ingredients (Serves 4)

• 8 taco shells
• 340g / 12 oz. of lean minced beef
• ½ tablespoon of vegetable oil
• 1 medium-sized onion, finely chopped
• 2 large cloves of garlic, finely chopped
• 2 tablespoons of mild chilli powder
• ½ teaspoon of cumin
• 65g / 2½ oz. of Mexican salsa
• Juice from ½ a lime
• Salt and pepper, to taste

For the toppings:

• 30g / 1 oz. of Iceberg lettuce, chopped
• 1 large vine-ripened tomato, finely chopped
• 4 dessertspoons of low-fat, natural yogurt
• 30g / 1 oz. of low-fat cheddar cheese, grated
• ½ ripe avocado, sliced
• 1 small can chopped black olives
• 1 small white onion, finely chopped

• Chopping board
• Chopping knife
• Frying pan
• Wooden spoon

1. Heat the oil in a frying pan
2. Add the mince and brown, then add the onion and garlic. Continue cooking for a few minutes, stirring occasionally
3. Add the chilli, cumin, salsa, lime, salt and pepper. Simmer for 20 minutes
4. Heat the taco shells according to the instructions on the packet
5. Place a small amount of lettuce in the base of the shell and spoon the mince onto it
6. Add any or all of the toppings according to taste.

Serve with light and crispy salad or a side serving of Spanish rice and refried beans.