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Makes: 8
Takes: Less than 20 mins

10ml (2tsp) sunflower oil
3 thin sirloin steaks, cut into thin strips
2 x 170g tubs fresh tomato salsa
8 taco shells, warmed
Half an iceberg lettuce, shredded
75g (3oz) Cheddar cheese, grated
Soured cream and chives, to serve

1. Heat the oil in a wok or frying pan and add the steak strips. Stir-fry over a high heat for 4-5 mins until browned. Stir in the tomato salsa and stir-fry for 2-3 mins until the sauce has reduced and thickened.
2. Half fill the taco shells with shredded lettuce then top with the beef and salsa mixture and grated cheese. Serve with
the soured cream and chives.

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