400g beef mince
1 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tsp oregano
½ tsp black pepper
4 large tomatoes, roughly chopped
small bunch coriander, roughly chopped
1 tbsp garlic infused oil
2 limes, 1 juiced, 1 cut into wedges to serve
2 tbsp olive oil
150ml lactose free double cream
75g grated cheddar or mozzarella
8 gluten free taco shells or gluten free wraps
Serves - 4
Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
Mix the tomatoes, coriander, ½ the garlic infused oil and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside.
Stir the remaining garlic infused oil into the lactose free cream with a handful of the grated cheese and season.
Bring these, the gluten free taco shells (or gluten free wraps) and lime wedges to the table.
Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through.
Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.
Recipe adapted from: Good Food