Gruyère and cheddar tacos

Ingredients

• Hard taco shells
• 1 spring onion
• 1/2 cucumber
• 1 lime
• 1 red bell pepper
• 1 red onion
• 2 cloves of garlic
• Gruyère cheese
• Cheddar cheese
• 1 ripe tomato
• 250 gram minced meat
• 1 red chili pepper
• Prawn cocktail sauce
• Salt and pepper
• Olive oil
• Rocket lettuce (optional)

Kitchen equipment needed

• Chefs knife
• Cutting board
• Large skillet
• Oven
• Grater
• Bowl

Preparation — 10 minutes

CLEAN the spring onion, cucumber, red bell pepper and ripe tomato. SLICE the vegetables into thin slices. REMOVE the seeds from the red chili pepper and cut into thin slices. PEEL the red and yellow onions, then dice. CRUSH the cloves of garlic and cut into thin pieces, set aside. Prepare the prawn cocktail sauce. GRATE the Gruyère and cheddar cheese into a bowl.

Finishing up the Gruyère and cheddar tacos — 20 minutes

HEAT up the large skillet. ADD in olive oil, sauté the white onion, red chili pepper and garlic. BAKE the minced meat until browned.

FILL a hard shell taco with ground meat, vegetables and top with grated Gruyère and cheddar cheese. PLACE 2 – 3 tacos on a plate and melt the cheese using the grill setting on your oven.

Serve with a home-made prawn cocktail sauce with whiskey and garnish with the spring onion and lime, enjoy!

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