A tutti-frutti twist enters the taco scene tonight with pan-caramelised pineapple. You'll get double thumbs up for this all-rounder that piles on the flavour with beef mince, lime and a lick of sour cream. Try not to eat all the pineapple salsa before it reaches the table.
Drain pineapple, reserving juice. Heat a frypan over medium-high heat. Add pineapple and cook, stirring once, for 3–4 minutes or until pineapple is caramelised. Remove from pan and set aside in a bowl to cool slightly.
Heat oil in a frypan over medium-high heat. Add beef mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown. Crush garlic. Add garlic and smoky cumin and coriander blend and cook for a further 30 seconds or until fragrant.
Add tomato paste to pan and cook for 30 seconds or until caramelised. Add reserved pineapple juice, and 60ml (¼ cup) water and cook for 2–3 minutes or until sauce has mostly reduced. Season to taste with salt and pepper. While the mince is cooking, continue with step 4.
Thinly slice spring onion. Juice ½ the lime. Place spring onion, lime juice and pineapple in a bowl. Crumble over feta, season with salt and pepper and gently toss to combine. Set aside until ready to serve.
Warm tortillas in a clean frypan over medium heat for 30 seconds each side or until warmed through.
Rinse and separate lettuce leaves. Cut remaining lime into wedges. Top tortillas with sour cream, lettuce and mince. Spoon over pineapple salsa and serve with lime wedges.