Midweek tacos using batch-cooked mince

Step 1

For the mince base, heat the oil in a large frying pan or sauté pan over a medium heat, then add the onions, carrots, celery and peppers, stirring regularly until softened, this will take about 10 minutes. Add the garlic and cook for about 1 minute. Add the mushrooms and stir until wilted, then finally add the meat and brown all over (if you don’t have a very large pan you will need to remove the vegetable mixture and fry the mince in batches). Season with salt and pepper. This can be frozen at this stage: divide into batches and cool completely before freezing.

Step 2

For the tacos, if your mince base is frozen, defrost a little at room temperature or in the microwave (it doesn’t need to completely thaw before cooking, just soften enough to break up in the pan).

Step 3

Heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat, breaking it up as it defrosts. Once defrosted, increase the heat and cook until the mince is piping hot.

Step 4

Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander.