500g minced beef
½ red onion, diced
2 cloves garlic, crushed, peeled, chopped
1 birds eye red chilli, seeds removed, chopped (optional)
30g sachet taco spice mix
1/3 cup coriander leaves, chopped
2 tbs. rice bran oil
8 iceberg lettuce leaves
1. Heat oil in a large frypan on medium-high heat. Sauté onion, garlic and chilli for 1-2 minutes until aromatic. Add the beef and cook for 2-3 minutes until browned, stirring with a wooden spoon to break up mince. Add the spice mix and cook for a further 2 minutes. Stir in the coriander leaves. Spoon the mixture evenly among lettuce cups. Serve with lime wedges and Greek yoghurt.
*To make the Greek yoghurt, sprinkle with a large pinch of cayenne pepper and drizzle with olive oil.