Smoky with chipotle and made with quick-cook mince, these Tex-Mex-style tacos are a certified crowd-pleaser. On the table in minutes, they're a weeknight family favourite. If the kids don't like spice, simply reduce the amount of chilli.
Thinly slice eschalot and peel and crush garlic. Rinse coriander, pick leaves and finely slice stems.
Heat 2 teaspoons oil in a frypan over medium heat. Add eschalot and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and stir for 30 seconds or until fragrant. Add beef mince and cook, breaking up mince with a wooden spoon, for 8–10 minutes or until golden and caramelised.
Add tomato paste and cook for 2 minutes or until deep-red in colour. Stir well to coat mince.
Add chipotle chilli in adobo, breaking up with a spoon if needed, to frypan with 125ml (1⁄2 cup) water and bring to a rapid simmer. Cook for 3–4 minutes or until thickened and reduced.
Meanwhile, chop tomato and place in a bowl. Add chopped coriander stems to tomato with remaining oil, salt and pepper and stir to combine.
Heat tortillas in a dry frypan for 1 minute each side and wrap in a tea towel to keep warm. Shred lettuce. Serve mince with tortillas, lettuce, tomato salsa, cheese, sour cream and coriander leaves.