Beef Tortillas with Tropical Julienne
- For the tacos
- ⅛ cup sunflower oil
- 2 ⅔ cups lean Ground beef
- 1 tsp paprika
- 1 tsp ground Cumin
- 2 tsps Worcestershire sauce
- 12 Taco shell
- ½ Red onion (sliced)
- 1 bunch salad Cress (snipped)
Heat the sunflower oil in a large casserole dish set over a moderate heat until hot. Brown the mince in the oil, stirring well to break it up. Add the paprika, cumin, Worcestershire sauce and season with salt and pepper, stirring well. Remove from the heat once browned all over.
Toss together the papaya and green pepper in a mixing bowl. Add the lime juice and toss well again to mix well. Spoon into disposable ramekins.
Spoon the browned mince into the taco shells. Garnish with red onion and salad cress, then arrange them in disposable takeaway trays. Serve with the salad to one side.