Preparation
Finely chop the cheese.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_1_M.jpg)
Place in a deep bowl. Add the sour cream and the juice from the orange.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_2_M.jpg)
Blitz until smooth with a hand blender. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_3_M.jpg)
Wash the lettuce, shake dry and cut into fine strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_4_M.jpg)
Heat the oil in a pan. Peel and finely dice the onion. Peel and chop the garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_5_M.jpg)
Saute the onions and garlic in the hot oil until softened and translucent.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_6_M.jpg)
Add the minced meat and saute until browned, stirring.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_7_M.jpg)
Wash, deseed and chop the peppers and chilli.
Add to the minced meat and fry for about 5 minutes. Season with salt, pepper, cayenne pepper and paprika, then pour in the stock and simmer, uncovered, for 15 minutes until the liquid is almost completely evaporated.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_8_M.jpg)
Meanwhile wash the tomatoes, halve, remove the stalks and seeds and dice the flesh.
Wash and drain the corn, add to the meat with the crème fraîche and simmer for 2 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_9_M.jpg)
Heat the tacos briefly under a hot grill or in the toaster and fill them with meat and salad. Drizzle with the cheese and orange dip and scatter over the tomato pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000207/000207_step_10_M.jpg)