a) Preheat the oven to 200°C. b) Heat a drizzle of oil in a large frying pan on high heat. c) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, halve the pepper, discard the core and the seeds then chop into small pieces. b) Zest and chop the lime into wedges (see ingredients for amount). c) Trim and thinly slice the spring onion. d) Drain and rinse the kidney beans in a sieve.

a) Add the pepper and Mexican spice to the beef mince and stir-fry for a minute. b) Mix in the Worcester sauce, tomato passata, kidney beans and beef stock paste. Using the back of a spoon, crush half the beans once they're in the pan. c) Bring to the boil, reduce the heat to low-medium and simmer until thickened, 7-8 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle.

a) Meanwhile, pop the tacos (2 per person) in a single layer on a lightly oiled baking tray and drizzle over some more oil. b) Bake in the oven until crispy and golden, 4-5 mins. c) Mix the lime zest into the soured cream.

a) Serve the crisp tacos on plates. b) Top with a generous helping of the Mexican-spiced beef mince. c) Spoon on a dollop of zesty soured cream and a sprinkling of the spring onion.

a) Serve with lime wedges alongside. b) Enjoy!