Dry-fry the beef mince in a heavy-based frying pan (the fat from the beef should be enough to cook with, as you don't want it too wet).
Add the spice seasoning and toss to coat, then add the tomato purée and cook for two to three minutes. Set aside.
Roughly chop the jalapeños, then combine with the mayonnaise and garlic.
Pan-fry the taco shells until there is a little colour on each side. Arrange the lettuce on the bottom, top with the beef, jalapeño aioli, coriander leaves and salsa.
Serve with a wedge of lime.
Recipe by Jody Spencer
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