I use a lean chicken mince for my tacos, however you can substitute beef mince for a more traditional taco experience.
450g lean chicken breast
1 medium cos or iceberg lettuce
1 red capsicum, cored and sliced into strips
1 large cucumber, sliced into strips
1 small red onion, finely chopped
1 large garlic clove, crushed
2/3 cup shredded mozzarella (optional)
3 Tbsp. Chicken stock
1 Tbsp. Olive oil
1 Tbsp. Tomato paste
1 tsp. Sweet paprika powder
1/2 tsp. Ginger powder
1/2 tsp. Cumin powder
1/2 tsp Chilli powder (optional)
1/2 tsp. Salt
Heat olive oil in frypan or skillet over a medium heat and cook chicken mince for a few minutes before adding the onion and garlic. Stir to ensure that both mince and onion are being cooked through.
Spices, tomato paste and chicken stock, cooking for a further 3 minutes, before removing from heat.
Prepare your lettuce by removing whole leaves and then washing thoroughly.
Fill each lettuce leaf with mince and then either arrange on a plate, with the other accompaniments, for guests to add to as they like, or finish them by adding cheese, cucumber and capsicum.