Step 1

Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 7 minutes or until hot but not browned.

Step 2

Meanwhile heat oil in a non-stick frying pan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 3 to 4 minutes or until onion is soft. Add tomatoes, beans and 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until sauce has reduced. Stir in coriander.

Step 3

Make guacamole: Place avocado, 1 tablespoon of lemon juice and Tabasco sauce in a small bowl. Mash with a fork until almost smooth. Season with salt and pepper.

Step 4

Divide bean mixture between taco shells. Top with guacamole and sour cream. Sprinkle with coriander. Season with pepper. Serve.