Tacos with Special Beef and Fruit Salad

Chop the mango, pineapple, red onion, and radish into small pieces. Shred the red cabbage into thin strips. Finely chop the fresh cilantro.

In a large bowl, mix all prepared vegetables and fruits. Add lime juice, sugar and salt. Mix well and refrigerate.

Slice the leek and onion into half rings. Finely chop the garlic.

Heat vegetable oil in a pan over medium heat. Add leek, onion and garlic. Fry for 4 minutes, stirring constantly, until the onion becomes soft and translucent.

Add paprika, cloves, ground red pepper, dried thyme leaves. Stir and cook for another 1 minute.

Add ground beef to the pan. Stir and break up large meat clumps. Cook until the meat starts to brown.

Pour water into the pan so that the meat is submerged in it. Salt, pepper and add a pinch of sugar. Stir.

Bring the water to a boil, then reduce the heat. Simmer the meat for 25–30 minutes until the liquid evaporates and the ground meat becomes crumbly. Taste and add salt and pepper if necessary.

In a small bowl, mix vegetable oil, turmeric, and ground red pepper.

Place the taco tortilla on parchment paper. Brush it with oil on both sides.

Heat the pan over medium heat and pour in oil. Fry each pancake on both sides until crispy.

Place the finished flatbreads on a paper towel to absorb excess oil.

Place spicy beef filling and tropical salad on each crispy flatbread. Serve immediately while the flatbreads are still warm.