Tacos shells are like envelopes made of giant crunchy tortilla chips that you stuff with fillings and eat. These are one of my kids’ favourite dinnertime meals. It’s also pretty failsafe when they have friends round as almost all of them like tacos. This recipe makes enough filling for about 10 tacos, possibly twelve. If you don’t eat the entire filling, just freeze it again for next time.


Ingredients for the meat filling

  • 1 small pack of turkey mince (they are usually 450g)
  • 1 onion
  • 1 stick of celery
  • 1 carrot
  • 4 cloves of crushed garlic
  • Rapeseed or olive oil
  • 1 cinnamon stick
  • Half teaspoon ground coriander
  • 2 teaspoons cumin seeds
  • 1 teaspoon smoked paprika
  • Sprinkle of cayenne pepper or more if you like it hot!
  • 2 bay leaves
  • 1 teaspoon soy sauce
  • 500g passata
  • Half a lime
  • Handful of chopped coriander
  • Pack of plain taco shells
  • Grated cheddar cheese – how much depends on how much you like cheese!

For the salad

  • 1 gem lettuce
  • A quarter of a cucumber
  • Half a red onion
  • 2 tomatoes
  • 12 black olives
  • Olive oil and lemon juice

Optional Extras

  • Sour cream
  • Guacamole
  • Hot chilli sauce


Dice the onions, carrot and celery and fry in a pan with a couple of glugs of the oil. Add the spices, cinnamon stick and the bay leaves. Cook everything until the veggies start to soften then add the garlic. Let this sizzle for a minute then add the turkey mince, browning it. Give everything a good season with salt and pepper. Add the soy sauce to the mince to give it a richer flavour. Next pour in the passata with an extra splash of water from rinsing out the jar or the carton. Stir everything really well and leave it on a very low heat to simmer for twenty minutes. Keep stirring to prevent sticking and add more water if it looks like it’s drying up. Squeeze in some lime juice and sprinkle with the coriander just before serving.

While this is bubbling away, make the salad. Basically chop/shred all the salad ingredients so it’s all small enough to fit in the taco shells and combine well with a slug of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste.

Heat the taco shells in the oven as per the packet instructions and when they are ready, place on a plate and serve to your friends or family!


It’s easy! Take a warm taco shell, half fill it with the minced meat concoction, then top off with cheese and finally finish off with the salad. This can get very messy; be prepared for it to go everywhere! There are added extras too that can pimp up your taco: guacamole, sour cream, hot chilli sauce to name but a few. The world is your oyster, or your taco…