Serves: 4
Ingredients:
- 1 tbsp light olive oil, plus extra to brush
- 2 red onions, sliced
- 500g Manx beef mince
- 1 tsp smoked paprika
- 200ml boiling water
- 1 tablespoon Lea & Perrins Worcestershire Sauce
- 4 tortilla wraps
- 2 little gem lettuces, shredded
- 250g cherry tomatoes, halved
- ½ cucumber, diced
- 6 tbsp thick, natural yogurt (recommend The Dairy Shed)
- 1 lime, quartered, to serve
Instructions:
1. Heat the oven to 200°C/180°C fan/gas 6. Put 1 tbsp oil in a large non—stick frying pan, add the red onions and beef mince, then fry over a medium heat for 8 minutes until the onions are translucent and have softened and the beef has browned.
2. Mix the smoked paprika with the boiling water, then add to the pan.
3. Season with salt and black pepper, add a tablespoon of Lea & Perrins Worcestershire Sauce, then simmer for 8 minutes until the liquid has cooked off.
4. Brush the tortillas with a little oil back and front, then put each one in an ovenproof bowl (pudding basins are ideal). Bake for around 8 minutes until golden and firm. Remove from the oven and leave to cool while you repeat with the remaining tortillas.
5. To serve, half-fill the tortilla cases with shredded lettuce, then top with the hot spiced beef, tomatoes and cucumber. Add a dollop of natural yoghurt and a lime wedge to each, then a further sprinkle of smoked paprika and serve straightaway.
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