Preparation
Step: 1/12

Finely chop the cheese.

Step: 2/12

Place in a deep bowl. Add the sour cream and the juice from the orange.

Step: 3/12

Blitz until smooth with a hand blender. Season with salt and pepper.

Step: 4/12

Wash the lettuce, shake dry and cut into fine strips.

Step: 5/12

Heat the oil in a pan. Peel and finely dice the onion. Peel and chop the garlic.

Step: 6/12

Saute the onions and garlic in the hot oil until softened and translucent.

Step: 7/12

Add the minced meat and saute until browned, stirring.

Step: 8/12

Wash, deseed and chop the peppers and chilli.

Step: 9/12

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.

Step: 10/12

Meanwhile wash the tomatoes, halve, remove the stalks and seeds and dice the flesh.

Step: 11/12

Wash and drain the corn, add to the meat with the crème fraîche and simmer for 2 minutes.

Step: 12/12

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.