Instructions

1. Squeeze the fresh lime and add the red onion slices – the lime with pickle the onion turning in a vivid pink colour.
2. To make the chipotle mayo add 2 tbs mayo with 1 tbs BASKETCASE CHIPOTLE SAUCE and a squeeze of fresh lime. Mix some into pre-made coleslaw and put the rest aside for dressing.
3. Add the Borrowdale pork mince to a cold pan on a low heat and allow the mince to render some fat.
4. Add the chopped red onion and cook until the meat and onions are golden.
5. Add BASKETCASE TACO & FAJITA mix and cook for a further 2 minutes.
6. Heat the tacos in a dry pan until just before they start to crisp.
7. Divide the Borrowdale meat mixture into 4 and spoon over the taco shells.
8. Garnish with a spoon of coleslaw, a few bits of the crispy halloumi, some lime pickled onion rings, coriander sprigs and fresh chilli slices.
9. Add more chipotle mayo, fresh lime and BASKETCASE CHIPOTLE SAUCE to taste. Enjoy!