1

Combine the mince, onion, coriander, egg and half the taco seasoning in a bowl. Roll 1 tablespoonful of mince mixture into a ball. Transfer to a plate. Repeat with the remaining mince mixture.

2

Heat half the oil in a large non-stick frying pan over medium-high heat. Add one-third of meatballs and cook, turning, for 4-5 minutes or until golden. Transfer to a clean plate. Repeat, in 2 more batches, with the remaining meatballs, reheating the pan between batches.

3

Heat the remaining oil in the pan over medium heat. Add capsicum and garlic and cook, stirring, for 3 minutes or until soft. Add the remaining taco seasoning and cook, stirring, for 1 minute or until aromatic. Stir in the tomato. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes. Add the meatballs and simmer for 5 minutes or until the sauce thickens slightly.

4

To make the guacamole, use a fork to mash the avocado in a bowl. Stir in the sour cream, tomato and onion.

5

Divide the meatballs among serving bowls. Top with guacamole, sour cream and coriander. Serve with tortillas.