Slice the bell pepper and courgette into thin strips, and the aubergine into thin half-moons. Drizzle with olive oil, season with salt and pepper, and optionally add a little dried oregano rubbed between your hands.
Mix the ground beef with the spices, then form portions of about 50–60 g. Place each portion onto a tortilla and flatten it evenly over the surface.
Chop the fresh toppings and prepare your chosen sauces.
Heat a plancha/griddle to medium-high heat. Spread the vegetables across the surface and grill until nicely browned, about 6–8 minutes. Transfer them to a steel tray; you can keep it on a rack with the burner turned off to stay warm.
Place the tortillas meat-side down onto the hot plancha. Press with a spatula for about 15–20 seconds so the meat flattens and sears. Once the edges start to caramelize, flip and briefly cook the tortilla until lightly browned but still flexible.
Add the grilled vegetables on top of the meat, then transfer everything to the steel tray using two spatulas. Fold to form a taco shape.
Top with fresh ingredients: chopped coriander, thinly sliced red onion, and radish slices. Finish with a squeeze of lime.
Serve with either green salsa or chipotle mayo — the green sauce adds freshness, while the chipotle mayo gives a slightly spicy, creamy depth.
