With Cheddar Cheese


  • 180 g Minced meat 
  • 100 ml stock 
  • 40 g Minced onion (3 tablespoons)
  • 10 g Garlic peeled and minced (2 teaspoons)
  • Chilli powder pinch
  • Cumin powder pinch
  • 20 g Pickled jalapeño sliced (2 table spoons)
  • Shredded iceberg lettuce (2 handfuls)
  • Cherry tomato sliced (1 handful) 
  • 1 tbsp Fresh cilantro chopped 
  • Peanut oil 2 table spoons
  • Crisp corn tortilla 6 pcs
  • 100 g Emborg Cheddar, shredded (approx. 1 large handful)
  • Taco tomato sauce 100 ml 



In a medium pot with tall sides, sauté the onion till softened, then add the minced chicken, garlic and spices and cook evenly until mixture is evenly coloured. Add the chicken broth and simmer until slightly thickened. Set aside to cool down.

Build in the taco shells - layers of meat, lettuce, tomato, jalapeño & cilantro and top with cheddar. Serve immediately while warm and succulent.