- 400 g kangaroo mince
- 10 hard taco shells
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 jar taco sauce or tomato salsa
- 1/2 red onion, diced
- 1/3 iceberg lettuce, shredded
- 2 tbs SFF Bushfire spice
- 1 tsp sea salt
- sliced fresh chilli, to garnish
Add 2 tbs of the SFF Bushfire spice mix and the lime juice to the kangaroo mince in a bowl. Combine thoroughly with your hands. Cover the bowl with cling film and refrigerate for a hour or two.
Heat some oil in a large fry pan over a medium-low flame. Add the garlic and fry until it starts to soften, then add the seasoned mince. Stir and fry until cooked through.
Meanwhile, heat the taco shells in the oven according to the instructions on the packaging.
Don't overstuff the tacos. Add a little lettuce and onion, then add a bit of mince. Spoon taco sauce over the meat.
Kangaroo mince is readily available at most supermarkets and is relatively cheap. It is an extremely lean meat very low in fat. It has a stronger taste than beef and makes for a great alternative to traditional tacos.