Heat the oil in a non-stick frying pan. Brown the Délicorn mince for approx. 2 mins. then add the chilli peppers and shallots and fry for about another 2 mins.
Stir in the tomato puree, seasoning mix, paprika and water, bring to the boil. Add the avocado and coriander and heat through.
Spoon the filling into the taco shells.