Ingredients:
• 1 small onion, coarsely grated
• 2 garlic cloves, minced or finely grated
• 400g beef mince
• Coriander, finely chopped
• 4 medium flour tortillas
• Oil, for frying
• Chilli sauce and lemon wedges, to serve
• 4 tbsp Greek yogurt
• 2 tbsp mayonnaise
• 1 garlic clove, finely grated or crushed
• ½ tsp lemon juice
• Small wedge of red or white cabbage, shredded
• ½ red onion, thinly sliced
• Squeeze of lemon juice
• 1 tomato, halved and sliced

Method:
Combine the onion, garlic, beef mince and coriander in a large bowl with your hands and season well. Cover and chill for at least an hour. Stir the yogurt, mayo, garlic and lemon juice together in a small bowl and chill until needed. To make the salad, tip the cabbage and red onion into a bowl with a pinch of salt and the lemon juice, and scrunch together with your hands. Stir through the tomato and set aside.

Divide the beef mix into four equal portions. Press a portion of beef directly onto one side of each tortilla in a thin, even layer, reaching almost to the edges. Heat a drizzle of oil in a large frying pan over medium-high heat. Put the tortilla beef-side down into the pan. Press down with a spatula and cook for three to four minutes until the beef is browned and crisp. Flip and cook for one to two minutes more until the tortilla is golden and toasted. Repeat with the remaining tortillas. Put the cooked tacos on a plate or in a low oven to keep warm. Scatter each taco with salad, drizzle with the garlic and chilli sauces, coriander and serve with lemon wedges.