No. 1 Crispy Beef Tacos

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Finely chop the onion. Coarsely chop the tomato. Coarsely chop the coriander leaves and finely chop the stems. Put the tomato, coriander and 1 tsp white vinegar in a bowl, season with salt and pepper and toss to combine.

Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Increase the heat to high, add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.

Add the Tex-Mex seasoning, half the tomato paste* and 1 tbs water to the mince mixture and cook, stirring, for 2 mins or until fragrant and combined. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the mince mixture among the tortillas (see Kitchen hack). Fold the tortillas over to enclose the filling, then put on the lined tray and lightly spray or brush with olive oil. Bake for 8-10 mins until golden and crisp.

Combine 2 tbs mayonnaise and 1 tbs barbecue sauce in a bowl and season with salt and pepper. Divide the crispy tacos and tomato salsa among plates. Drizzle with the barbecue mayo and enjoy!

If your tortillas are a little firm, heat them in the microwave for 30 secs or until warmed through before using. This will make them soft and pliable, and help them stay folded during baking.