Heat a large pan over medium-high heat. Brown the beef for 1-2 minutes before draining off any excess liquid. Add the garlic and onion. Cook until the meat is no longer pink.
Add the Tabasco® Chipotle sauce, tomato passata, tomato purée and salt. Simmer over a low heat for 5 minutes. Stir the coriander through the chilli.
Heat tacos shells according to pack instructions. Serve the chilli heaped into the taco shells. Top with a squeeze of lime and 1 tbsp each of avocado and tomato.
Optional: Stir 1 tbsp Tabasco® Chipotle sauce through sour cream and dollop on top for a smoky twist.Recipe courtesy of Tabasco®