Street Food-Style Tex-Mex Beef Tacos

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until just browned. Add the carrot and cook for 2 minutes, or until slightly softened. Add the garlic and taco spice blend and cook for 1 minute, or until fragrant.

Add the tomato paste and water (check ingredients list for the amount) to the beef mince and crumble in the beef stock cube. Stir to dissolve the stock cube and simmer for 2 minutes, or until thickened. Reduce the heat to low. Season to taste with a pinch of salt and pepper and cover to keep warm until ready to serve.

In a medium bowl, combine the parsley, Greek yoghurt and a dash of water (1 tbs for 2 people/ 2 tbs for 4 people). Season to taste with a pinch of salt and pepper and mix well.

In a second medium bowl, combine the white wine vinegar, honey and olive oil (2 tsp for 2 people/ 1 tbs for 4 people). Add 1/2 of the cos lettuce and toss to coat. TIP: Add the lettuce to the dressing just before serving to avoid soggy leaves.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.