1. Heat 1 tbsp olive oil in a large frying pan on a high heat, add the mince and fry for 2-3 minutes until golden brown all over. Turn down the heat to medium-low, add the Smoky Lentils and the zest and juice of one lime. Stir until combined and leave to simmer for 3-4 minutes.
2. To make the salsa mix the tomatoes with the basil, 1-2 tbsp olive oil and a squeeze of lime, add seasoning and taste until desired.
3. Place a little shredded lettuce into each warmed taco shell, divide the mince mix among the shells and serve with a dollop of the tomato salsa, some soured cream, grated cheddar and lime wedges to squeeze over, if you like.