Add avocado oil to a large wide saucepan over medium-high heat. Once hot add taco seasoning and mince; cook until nicely browned. Stir through chipotles in adobo.

Meanwhile add 1-2 tablespoons finely chopped coriander leaves, diced tomatoes, onion, zest, and lemon juice to a small bowl or jar; season to taste and toss or shake to combine and set aside.

In another small bowl mash the avocado with jalapeños and 1 tablespoon of coriander leaves.

Preheat oven to 180°C.

Prepare and cook the wraps as per the package instructions. Hang the wraps over 2 rungs of the oven tray and bake for 3 minutes or until just crisp. Leave to cool.

Divide smashed avocado between taco shells. Top with shredded lettuce, ground beef, salsa, sour cream, crumbled feta, and a drizzle of sour cream. Garnish with coriander leaves and lemon or lime wedges.

Add avocado oil to the mixer bowl and heat 3 min/100°C/speed 1. Add taco seasoning and ground beef and cook 8 min/120°C/reverse/speed 2. Discard any cooking liquid, stir through chipotles in adobo and set aside. Alternatively, for any TM6 owners divide the mince into two equal amounts and use the sizzle function to brown. Or prepare as per step 1 in conventional method for a nicely browned beef.

To a clean bowl add 1-2 tablespoons of coriander leaves, tomatoes, onion, zest and lemon juice; chop 2 sec/speed 4. Scrape down the sides of the bowl and repeat if a finer dice is preferred. Transfer to a small bowl

Place the avocado, jalapeños and coriander leaves, to taste into the mixer bowl; mix 4 sec/speed 4.

Preheat oven to 180°C.

Prepare and cook the wraps as per the package instructions. Hang the wraps over 2 rungs of the oven tray and bake for 3 minutes or until just crisp. Leave to cool.

Divide smashed avocado between taco shells. Top with shredded lettuce, ground beef, salsa, sour cream, crumbled feta, and a drizzle of sour cream. Garnish with coriander leaves and lemon or lime wedges.