On a baking tray lined with partchment paper, place 1/4 cup mounds of cheddar cheese onto the tray, and bake for 5-7 mins each side.
In a frying pan, cook the beef mince until brown, then add the paprika, cumin, chilli salt and pepper into the pan. Cook for a further 5 mins to evaporate the water but let the juices emmerse the ground beef.
Remove the cheese from the oven, rest for 2 mins, then place over an elevated wooden spoon (between to upside down cups) so that the cheese forms the shape of a taco shell. Do this for all the taco shells.
Serve with avocado and red onion (if preffered). Garnish with some lime for some extra zest.
** Nutrition per serving: Calories 509, Fat 17g, Protein 30g, Carbs 5g