1 onion

2 tbsp olive oil

2 cloves garlic

400g beef mince

400g tin kidney beans

6 tbsp Reggae Reggae jerk sauce, plus extra to serve

200g (½ tin) chopped tomatoes

1 large ripe avocado

1 lime

½ bunch coriander (15g)

½ bunch spring onions

1/3 iceberg lettuce

8-12 crunchy taco shells

75g grated mature cheddar cheese

200g rice, to serve

1. 1. Cook the rice according to the packet instructions.
   2. Peel and finely chop the onion. Heat the olive oil in frying pan over a low heat and saute the onion for 5 minutes until starting to soften. Peel and crush the garlic and add to the pan with the beef mince. Cook over a high heat for 5 minutes until the beef starts to brown and become golden. 
   3. Drain the kidney beans and add to the frying pan along with the chopped tomatoes and Reggae Reggae jerk sauce. Cook for 10 minutes stirring occasionally. Season with salt.
   4. Cut the avocado in half and discard the stone. Scoop the flesh into a bowl or base of a pestle and mortar and roughly mash. Squeeze over the juice of half of the lime, cutting the remaining half into wedges to serve. Roughly chop the coriander and add to the avocado. Season with salt and mix everything together.
   5. Thinly slice the spring onion and shred the lettuce.
   6. Serve everything in separate bowls so you can assemble your own tacos as you wish.