Beef & Pineapple Tacos

Heat a medium frying pan (no need for oil) over a high heat. Add the pineapple and cook for 4 minutes, or until charred. In a medium bowl, combine the charred pineapple, tomato and a little of the red onion. TIP: You'll cook the remaining onion in step 4! Add a small squeeze of lime juice and season with salt and pepper. Mix well and set aside. TIP: Add more lime juice to taste.

In a small bowl, combine the Greek yoghurt with a pinch of lime zest and season with salt and pepper. Mix well and set aside. TIP: Add more lime zest to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, add the remaining red onion and cook for 3-4 minutes or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add Tex Mex spice blend and cook for 1 minute or until fragrant. Season with a pinch of salt and pepper. Stir through the reserved pineapple juice and simmer for 2-3 minutes or until most of the liquid has evaporated. Remove the pan from the heat.

While the beef is simmering, heat the mini flour tortillas in a sandwich press or microwave on a plate for 10 second bursts or until warm.