10 hard taco shells
2 limes, juiced
2 cloves garlic, minced
1 jar taco sauce or tomato salsa
1/2 red onion, diced
1/3 iceberg lettuce, shredded
2 tbs whole allspice berries
1 tbs whole coriander seeds
1 tbs whole cumin seeds
1 tbs whole white peppercorns
1 tsp coarse chilli powder
1 tsp sea salt
1 tsp sweet paprika
sliced fresh chilli, to garnish
Put the allspice, coriander, cumin and peppercorns in a small, non-stick frypan. Roast over a gentle heat, shaking the pan occasionally to move the spices around. You’ll know they’re finished roasting when they smell spectacular. Roasting spices isn’t an exact science. Use your senses. Tip the spices into a mortar and grind with the chilli powder, sea salt and sweet paprika until you have a fine powder.
Add 3 tbs of the spice mix and the lime juice to the kangaroo mince in a bowl. Combine thoroughly with your hands. Cover the bowl with cling film and refrigerate for a hour or two.
Heat some oil in a large fry pan over a medium-low flame. Add the garlic and fry until it starts to soften, then add the seasoned mince. Stir and fry until cooked through.
Meanwhile, heat the taco shells in the oven according to the instructions on the packaging.
Don’t overstuff the tacos. Add a little lettuce and onion, then add a bit of mince. Spoon taco sauce over the meat. Add chilli slices if using.