Advance Preparation
Wash, prepare and dry the lettuce.
Method
1. Decant the required amount of sauce into a saucepan or jug, cover until required for use. Can be heated in advance if required.
2. Bring a wok or pan to a medium heat, add the oil then add the mince and brown off all over.
3. Add the sauce to the mince, bring to the boil, cover and simmer for 15 minutes.
4. Evenly divide the peppers between the taco shells and top with the mince.

5. Garnish with the soured cream and chopped coriander and serve with a portion of steamed or boiled rice.
Handy hint
Steam cooking is an ideal medium for cooking and finishing prepared sauce recipes from stage three of the cooking method maximising flavour and minimising shrinkage. The mince can be cooked a day in advance, chilled down and reheated when needed.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Minimise hand contact with the chicken or other protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding