Mix the mince with all the other ingredients up to and including the chilli, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 36 balls. Heat the oil in a large frying pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over.
In a bowl, thoroughly mix the oil with all the other ingredients up to and including the pepper. Add the tomatoes and onion, mix. Spread the taco shells on a baking tray lined with baking paper. Place the meatballs in the shells, top with the avocado and tomato salsa, scatter the Cheddar cheese on top.
Approx. 5 mins. in the centre of an oven preheated to 180°C. Serve with the lime.