• 2 tbsp sunflower oil
• 500g ostrich mince
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• ½ tsp ground cumin
• ½ tsp dried oregano
• 1 to 2 tsp dried red chilli flakes
• 3 tbsp red wine vinegar
• 400g tin chopped tomatoes

To Serve

• taco shells
• cooked white rice
• sour cream
• iceberg lettuce, finely sliced
• spring onions, sliced
• cheddar cheese, grated

1 Heat 1 tbsp oil in a medium pot. Tip in the ostrich mince in one piece. Don’t prod it or break it up; let it cook over medium-high heat until browned on the underside. Then start to break it up into a fine mince, stirring it with a fork. Once it is all browned, set aside.
2 Add another tbsp oil to the pot and sauté the onion and garlic until softened. Add the spices and cook, stirring for a minute.
3 Add the ostrich mince, vinegar and tomatoes, bring to the boil then simmer for 45 minutes or until the liquid has cooked away.
4 Mix the mince with a little rice, fill the taco shells, top with sour cream, sliced iceberg lettuce, spring onions and cheddar.

Text and image: Fairlady