Preheat the oven to 180C/gas 4.

For the taco filling, fry the mince in a frying pan over a medium-high heat for 5- 6 Minutes, stirring occasionally and breaking it up with a wooden spoon, or until browned. Add the onion, green pepper and garlic and cook, stirring occasionally, for 5 Minutes or until the vegetables are softened. Stir in the paprika and cumin and season to taste with salt and freshly ground black pepper. Pour in the veggie stock stock and tomato purée and mix well. Cover and simmer gently for 10 minutes, stirring occasionally.

Meanwhile, for the guacamole, use a pestle and mortar to pound the chillies, coriander, tomatoes, onion and salt to a fine paste. Alternatively use a mini food processor. Loosen the consistency by stirring in the lime and a splash of water. Cut the avocados in half, remove the stone and scoop out the flesh. Mash the avocados with a fork then mix with the paste.

For the salsa, combine all the salsa ingredients together in a bowl.

To serve, place the taco shells on a baking tray and warm them in the oven for 2- 3 Minutes. Spoon the taco filling into the warm taco shells, spoon over the guacamole and salsa and garnish with cucumber and spring onions.