Preheat the oven to 160℃.
Place oil in a large frying pan over medium heat. Add the mince to the pan and cook, stirring for 2-3 minutes until starting to brown. Add the diced mushrooms and cook, stirring for a further 2 minutes before adding the spices and salt. Continue cooking for 1-2 minutes until the mushrooms and meat are cooked through.
Add the water to the pan. Stir to combine then reduce heat to low and and simmer for 5 minutes or until the mixture thickens. Remove from the heat.
To make the pineapple salsa, combine the chopped pineapple, onion, mint and lime juice in a bowl.
Place taco shells on a tray and cook in the oven for 5 minutes or until golden and crisp.
To assemble the tacos, add the shredded lettuce and blended mince to the tacos. Top with the pineapple salsa.
Ingredients
Directions
Preheat the oven to 160℃.
Place oil in a large frying pan over medium heat. Add the mince to the pan and cook, stirring for 2-3 minutes until starting to brown. Add the diced mushrooms and cook, stirring for a further 2 minutes before adding the spices and salt. Continue cooking for 1-2 minutes until the mushrooms and meat are cooked through.
Add the water to the pan. Stir to combine then reduce heat to low and and simmer for 5 minutes or until the mixture thickens. Remove from the heat.
To make the pineapple salsa, combine the chopped pineapple, onion, mint and lime juice in a bowl.
Place taco shells on a tray and cook in the oven for 5 minutes or until golden and crisp.
To assemble the tacos, add the shredded lettuce and blended mince to the tacos. Top with the pineapple salsa.