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