Mexican Tacos

Method

1. Preheat oven to 180°C.
2. Heat a large non-stick frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 3 mins or until cooked through. Stir in 1/3 cup (80ml) water and cook for 2 mins or until mixture thickens slightly. Season.
3. Meanwhile, heat the taco shells in the oven following packet directions.
4. Place the taco shells on a clean work surface. Divide lettuce among shells. Top with mince and tomato and drizzle with salsa.

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Perfect wine pairing

Delicious aromas of red fruits, blackberrries and a touch of spice, followed by mouth-watering flavours of strawberries, vanilla, subtle oak and ripe tannins.

Pablo & Pedro Tempranillo
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