a) Heat a medium frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Season with salt and pepper.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Add the garlic, Central American style spice mix (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry for 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Lower the heat and simmer until thickened, 1-2 mins.

d) Once thickened, taste and season with salt and pepper if needed.

a) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.

b) Trim the baby gem, halve lengthways, then thinly slice widthways.

c) Grate the cheese.

d) Halve the lime.

a) Chop the tomato into small pieces and pop into a medium bowl.

b) Drizzle over a little olive oil, squeeze in some lime juice, then season with salt and pepper. Mix together.

c) Cut any remaining lime into wedges.

a) Just before you're ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

a) When everything's ready, lay the tortillas onto your serving plates (3 per person).

b) Make your tacos by starting with the baby gem, then add spoonfuls of the mince, cheese and tomato salsa - as much as you'd like.

c) Finish with a dollop of soured cream.

d) Serve the lime wedges alongside for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!