Brown the mince in a large frying pan, over a medium-high heat, for 5-10 minutes. Add the diced onion and cook for a further 5 minutes.
Stir in the chopped tomatoes, Frank's RedHot® Original Cayenne Pepper Sauce and chilli powder. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, stirring often, until thick and saucy.
Spoon the meat mixture into warm taco shells and spice up with more Frank’s RedHot® Original Cayenne Pepper Sauce. Garnish with fresh tomatoes, lettuce, olives, soured cream and grated cheese.