Homemade Beef Tacos with Pico de Gallo

Heat the oil in a large frying pan over a medium heat. Add the diced onion and cook for 4–5 minutes until softened.

Stir in the garlic, then add the beef mince. Fry for 6–8 minutes, breaking it up with a spoon, until browned and any excess liquid has cooked away.

Add the cumin, smoked paprika, chilli powder, tomato purée, beef stock, salt and black pepper. Simmer for 8–10 minutes until the beef is glossy and the liquid has reduced to a spoonable taco filling.

Meanwhile, mix the diced tomatoes, red onion, coriander and lime juice in a bowl. Season lightly with salt and set aside so the pico de gallo tastes fresh and bright.

Warm the tortillas in a dry pan for a few seconds on each side, or wrap them in foil and heat through in a low oven.

Fill the warm tortillas with shredded lettuce, spiced beef, pico de gallo and grated cheddar. Serve straight away with lime wedges.