Finely chop the cheese.
Place in a deep bowl. Add the sour cream and the juice from the orange.
Blitz until smooth with a hand blender. Season with salt and pepper.
Wash the lettuce, shake dry and cut into fine strips.
Heat the oil in a pan. Peel and finely dice the onion. Peel and chop the garlic.
Saute the onions and garlic in the hot oil until softened and translucent.
Add the minced meat and saute until browned, stirring.
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.
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.
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.