for 12 pieces

Meatballs

600 g	minced meat (beef)
1	onion, finely chopped
2	garlic cloves, squeezed
2 tbsp	mustard
½ bunch	coriander, finely chopped
½ tsp	salt
½ tsp	chilli powder
a little	oil

To fill

1 tbsp	olive oil
1 tbsp	balsamic vinegar
½ bunch	coriander, finely chopped
½	red chilli pepper, finely chopped
¼ tsp	salt
a little	pepper
3	tomatoes, cut into cubes
1	red onion, finely chopped
12	taco shells (e.g. Old El Paso)
2	avocados, cut into cubes
100 g	Cheddar, grated

To bake

1	lime, rinsed with hot water, dabbed dry, cut into wedges

How it's done

Meatballs

Mix the mince with all the other ingredients up to and including the chilli, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 36 balls. Heat the oil in a large frying pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over.

To fill

In a bowl, thoroughly mix the oil with all the other ingredients up to and including the pepper. Add the tomatoes and onion, mix. Spread the taco shells on a baking tray lined with baking paper. Place the meatballs in the shells, top with the avocado and tomato salsa, scatter the Cheddar cheese on top.

To bake

Approx. 5 mins. in the centre of an oven preheated to 180°C. Serve with the lime.

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