Taco night with beef mince, salsa and guacamole

Dice the tomatoes and red onion. Chop half the cilantro and squeeze the juice of one lime over everything. Stir in the jalapeño if you want extra heat, season with salt and set the salsa aside.

Halve the avocados, remove the pits and scoop the flesh into a bowl. Mash roughly, squeeze the juice of the other lime over it and stir in the remaining cilantro. Season with salt and press plastic wrap directly onto the surface so the guacamole stays green.

Heat the oven to 160°C fan (or 180°C conventional) so it's ready for the shells later. Heat the oil in a large frying pan over medium heat. Fry the onion for 2-3 minutes until softened, then add the garlic and fry for 1 more minute.

Add the ground beef to the pan and break it up with a spoon. Fry for 5-6 minutes until no pink remains and the meat is evenly browned; drain off any excess fat if needed.

Sprinkle the cumin, paprika, garlic powder, onion powder and oregano over the beef along with salt and pepper to taste. Fry for 1 minute until fragrant.

Stir in the tomato puree and water and let it simmer over low heat for 3-4 minutes, stirring occasionally, until most of the liquid has cooked away and the filling is moist but not wet.

Warm the taco shells on a baking sheet for 3-5 minutes until warm and crisp — or warm them briefly in a dry pan if you're short on time.

Shred the cheese and roughly chop the iceberg lettuce while the shells warm.

Set out the beef filling, taco shells, salsa, guacamole, shredded cheese, iceberg lettuce and sour cream in bowls on the table so everyone builds their own taco.