Heat a large skillet or sauté pan over medium-high heat and add the vegetable oil. When the oil shimmers, add the diced onion and cook, stirring occasionally, until softened and starting to brown, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the minced beef to the pan. Break it up with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes.

Stir in smoked paprika, ground cumin, chili powder, and brown sugar. Cook for 1 minute to bloom the spices.

Add the tomato paste and Worcestershire sauce; stir to coat the meat. Pour in the stock, scrape up any browned bits from the bottom of the pan, and reduce heat to medium-low.

Simmer, stirring occasionally, until the liquid reduces and the mixture is thick but saucy, about 6–8 minutes. Taste and season with sea salt and black pepper. Keep warm on very low heat while you assemble the rest.

Beans & Corn Salsa

While the meat simmers, prepare the salsa: place the drained black beans and corn in a medium bowl.

Add the finely diced red bell pepper and red onion, then add the chopped coriander (cilantro).

Whisk together the lime juice, olive oil, salt and black pepper in a small bowl and pour over the bean mixture. Toss gently to combine. Taste and adjust seasoning. Set aside for flavors to marry.

Yogurt Mousse

Chill a medium bowl and the beaters of a handheld mixer in the fridge for 10 minutes (optional but helps mousse texture).

In the chilled bowl, whisk or briefly whip the heavy cream until it forms soft peaks (do not overwhip).

Fold the whipped cream gently into the Greek yogurt along with lime zest, lime juice, honey, chopped coriander, salt and pepper until smooth and airy. Taste and adjust lime, honey or salt as needed. Keep refrigerated until ready to serve.

To Serve

Warm the tortillas: heat a dry skillet over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots, or wrap in foil and warm in a 180°C/350°F oven for 8–10 minutes.

Assemble tacos: place 1–2 tablespoons of the beef filling in the center of each tortilla, top with 1–2 tablespoons of the beans & corn salsa, a dollop (about 1 tablespoon) of the yogurt mousse, a few coriander leaves, and optional avocado slices or cheese.

Serve immediately with lime wedges on the side for squeezing over the tacos.